Tahini Kale Chips
Ingredients
2 cups Sesame Tahini
2 Red Bell Peppers, organic
¼ cup Raw Coconut Water Vinegar
¼ cup Coconut Aminos
6 tablespoons freshly squeezed Lemon juice
¼ cup Almond Butter
4 Garlic Cloves, crushed
dash Cayenne
½ teaspoon Sea Salt or to taste
2 large bunches (8 ounces) Curly Organic Kale, stemmed
Directions
Sauce Preparation:
1. In a high-powered blender combine tahini, bell peppers, vinegar, coconut aminos, lemon juice, almond butter, and spices
2. Blend until the sauce is creamy and smooth
Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. This process can take 1-3 minutes in a strong blender.
Kale Preparation:
1. Wash and blot dry the kale
2. Set aside
3. Tear the leaves into pieces that are a tad larger than bite-size since they tend to shrink
4. Place the torn kale into a very large bowl
5. Pour in the sauce
6. With your hands gently and evenly coat each piece of kale
Cooking Directions:
Please use as a guide and closely monitor the kale chips as they cook
1. Preheat the oven to 300 degrees, anything higher and you risk burning the chips
2. Line the baking sheet with parchment paper
3. Place the kale chips on the baking sheet in a single layer
4. Bake for 10 minutes
5. Rotate the pan and bake for another 15 minutes
The bake times will vary based on your oven, but it’s a good starting off point
6. Chips on the outer edges that get crispy can be removed early
7. Once all chips are crispy, pull the tray from the oven
8. Allow the chips to cool completely on the baking sheet
9. Store in an airtight glass container and be ready to nibble