Green Goddess Kale Chips
Coated in a tangy tahini-based dressing, these healthy Green Goddess Kale Chips are a definite crowd-pleaser!
Equipment
- Dehydrator
Ingredients
- 1 cup raw sesame seeds
- ½ cup water
- ¼ cup apple cider vinegar
- ¼ cup tamari
- ¼ cup lemon juice
- ½ cup chopped parsley
- 3 tablepoons chopped chives
- 1 clove garlic
- ½ teaspoon sea salt
- 1 large bunch curly kale (about 8 cups)
Instructions
- Blend all ingredients except kale in a food processor or blender until smooth, adding more water a tablespoon at a time if needed.
- Remove the stems from the kale and tear the leaves into bite-sized pieces.
- In a large bowl, pour the dressing over kale and massage the kale until it is well coated.
- Arrange the kale in a single layer on a dehydrator tray covered with a teflex sheet. You’ll need two to four trays depending on the size of your dehydrator and the amount of kale you have. Dehydrate on 105° for 6 hours. Remove the teflex sheet and place the chips directly on the dehydrator tray. Return the chips to the dehydtrator for 2 more hours.
Notes
Oven Instructions
Kale chips can be made in a oven, but you need to keep an eye on them. They can burn really quickly!- Preheat your oven to 300°F degrees.
- Arrange the kale chips in a single layer on a baking sheet lined with parchment paper. You’ll need two or three baking sheets, depending on how much kale you have.
- Bake until the kale chips begin to brown, about 10 to 15 minutes. Remove from the oven.
- If the chips aren’t totally dry, carefully flip them over and bake for 5 or 10 more minutes.
Air Fryer Instructions
You can also use your air fryer to cook your chips, but depending on its size, you may need to do it in batches. If the kale chips are too crowded, they won't cook.- Place your kale in a single layer on your air fryer and cook on 360°F for 6 minutes.
- Shake the basket and cook for 2 more minutes. If they're still a little damp, you can cook them for a minute or two longer.