Nut-Free Cheezy Kale Chips
Difficulty 5 minutes Serves 3 cups
A perfect snack to grab on the go, or to bring to school, work or even when traveling! You will only need a couple of ingredients to make these addictive cheesy kale chips by Priscilla Soler of Gastrawnomica - and they're oil and nut-free! Great option for those with cashew allergies- a common ingredient in most kale chip recipes. Enjoy!
Ingredients 1/4 cup tahini 1 bunch kale, only leaves 1 tsp turmeric powder 1/2 tsp sea salt 1/2 tsp black pepper 4 Tbsp nutritional yeast Pinch of paprika or cayenne pepper to taste 1 Tbsp ACV (Apple Cider Vinegar) 1/3-1/2 cup room temperature water
Directions 1. Remove the kale leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale, transfer to a bowl while you make the sauce.
2. Mix together all ingredients except water. You will have a thick consistency. Start adding water slowly, until you have a very creamy consistency.
3. Pour sauce over kale and using your hands, massage until you have covered all the leaves.
4. Transfer to dehydrator sheets and let dehydrate for 12 hours at 115-125 degees until crispy.
5. Remove from dehydrator and let them cool down for a couple of minutes before eating or storing them. You can keep these in an air-tight container up to a week but better to eat them soon while they