Barbara's Amazing Kale Chips
Recipe type: Snack
Cuisine: Raw Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
Always aim for Organic ingredients. This is a nut-free snack that is easy to send to school or day camp.
  • 4 bunches of kale- I ended up with about 10 cups-it depends how you actually measure it
  • 1 cup tahini
  • 3 cloves garlic, pressed
  • 1-2 teaspoons sea salt...start with 1 teaspoon and add more if you want to
  • 2 teaspoons paprika
  • ⅔ cup nutritional yeast
  • ¾ cup water or more as needed
  1. Carefully wash all of the kale, being sure to unroll the edges in case there is dirt hiding there.
  2. Tear the kale into medium size pieces, removing the center ‘vein’ and place in very large bowl.
  3. In a mixing bowl, combine the remaining ingredients and stir until it is smooth and pourable, adding more water if necessary. Taste and adjust seasonings.
  4. Pour over the pieces of kale, starting with half of the mixture and adding more as needed. Stir until well-coated. If you had more kale than I did, you can easily make more sauce. Leftover sauce makes a great salad dressing!
  5. Then using your clean hands, massage the sauce into the kale, softening the kale somewhat.
  6. Spread on the trays from your dehydrator with a teflex sheet, if your kale is a little heavy on the sauce.
  7. Dehydrate at 115C for at least 4 hours, until dry and crunchy. It may take 6, depending on how much sauce you put on the kale.
  8. If you do not have a dehydrator, simply use your oven at its lowest setting and plan on half the time. Stay close by so you can keep an eye on it.
  9. Store in an airtight container
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