Sunday, January 29, 2012

Raw kale chips with sundried tomato dressing

Recipe contributed by (source)
  • 1 bunch of kale, washed and stems removed
  • 1 red pepper
  • 1/3 cup tahini
  • 1 cup basil
  • juice of 1/2 lemon
  • 4 sundried tomatoes, oil removed
  • sea salt or seasoning blend to taste
  • (optional) chili oil or chili flakes to taste
  • Blend all the dressing ingredients.
  • Pour the mixture in the big bowl. Try the dressing, and if you like it spicier, add chili flakes.
  • Chop or tear kale into pieces and slightly squeeze in your palms.
  • Add it to the dressing and mix thoroughly. Raw kale chips in tahini dressing on the dehydrator sheet

    Dehydrating raw kale chips:

  • Spread kale pieces on the dehydrator sheets
  • Set your dehydrator for 135 degrees and dehydrate for 6 hours
  • Baking kale chips:

  • Pre-heat oven to 350 degrees Fahrenheit.
  • Spread kale pieces onto baking sheet.
  • Bake for 10 minutes or until crispy. Take kale out immediately if it changes colour to brown.
  • Cooking Time: 10 minutes.

Produces 3 ziplock bags of chips, so it is wise to double or even triple the recipe. Triple recipe will fit into Excalibur 9 tray dehydrator, and would require 7 hours dehydration.

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