Kale Chips

For the sauce

• 3/4 C Tahini
• 1/2 C Apple Cider Vinegar
• 1/2 C Water
• 1/4 C Tamari/Soy Sauce (use gluten-free if you have to, I do)
• 1 lemon, juiced

Instructions

Blend the sauce ingredients together, preferably in a blender but if you need to do it by hand, that’s okay, just whisk well.

Pour mix over a big bowl of kale (2,3, even 4 heads of kale, depending on how much your dehydrator fits) that’s been de-stemmed and massage the whole mess with your hands until the kale is covered. There is often a lot of sauce leftover, which is great later as a salad dressing or over steamed potatoes.

Lay out the kale leaves on your dehydrator tray and run until they’re dry. Mine usually take about half a day, but I often do this at night and leave them overnight.