Kale Chips with Miso & Tahini
Super easy and so delicious. Kale chip are the healthy alternative when I have the urge for something with a little salty and cheesy taste. This amount is for 1 bunch of kale. Next time I will certainly double the recipe and use 2 bunches of kale!
1 bunch of kale
1 Tbs miso (I used South River’s Golden Millet Miso)
2 Tbs tahini (sesame paste)
1 Tbs nutritional yeast
2 Tbs lemon juice
4 cloves roasted garlic
4 Tbs water
Wash the kale and tear the leaves away from the stems. This will leave you with a big pile of torn up kale leaves. Put this kale in a good sized bowl.
Blend the remaining ingredients in a Vitamix or blender until smooth. Pour the mixture over the kale leaves. Massage the sauce into the kale with clean hands until the leaves are evenly coated. Distribute the kale over several dehydrator trays. Set the dehydrator at 110ºF. It will take about 8 hours or overnight to dry the kale chips. Store in an airtight container. I promise you won’t have to store these kale chips for long!