Crispy Kale Chips
Chef Jenny shows how to create a super simple tahini cream to dip your curly kale in and then teaches the basics of kale chips in the Sedona Food Dehydrator.
Ingredients
8 cups kale, de-stemmed
1/2 cup water
1/4 cup lemon juice
1/4 cup tomato
1 Tbsp nutritional yeast
1 pinch sea salt
1 cup cashews
Directions
- Blend the water, lemon juice, tomato, nutritional yeast, sea salt, and cashews in the 24 oz Personal Blender container.
- Pour the blended mix over the kale and toss until well-coated.
- Layer on a covered dehydrator tray and dehydrate at 118ºF for 12 hours.
- Enjoy fresh!
Crispy Kale Chips
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