– “What can be better than the best potato chips?” you ask.
– “Golubka’s kale chips!” I answer
These are healthier than their baked cousins, as all the vitamins and enzymes remain intact and nourish your body.
When the chips are dehydrating, the combination of sesame tahini, lemon, herbs, and spices fills the house with an intoxicating aroma that leaves the neighbors wondering of what is cooking. They come out unbelievably crunchy and overall so addictive that it is nearly impossible to keep yourself from reaching for more. I got this recipe in a forum and, as usual, modified it a bit.
I like to start with two different kinds of kale to add a variety of colour. Here, I used green and red kale (although it’s purple, it always is). Wash, tear or cut into medium sized pieces.
For the dressing, I make my own raw sesame tahini (recipe will follow), but you can find it in health food stores.
For 2 bunches of kale:
3/4 cup raw sesame tahini
1/2 cup apple cider vinegar
1/2 cup (or more if needed) water
1/4 cup fresh parsley or cilantro
1/4 cup nama shoyu or bragg
1 clove garlic
juice of 1 lemon
add some sea salt if you wish
Blend all the ingredients to make a smooth dressing.
Mix the dressing into the kale, making sure that all the leaves are covered thoroughly.
Spread the dressed pieces onto Teflex dehydrator sheets. Make sure not to crowd the kale, to avoid the sticking together of the chips. Dehydrate at 110F for six hours or until completely dry and crispy. Flip occasionally.
Keep refrigerated in airtight glass containers.