Raw kale chips with sundried tomato dressing

Recipe contributed by Choose-healthy-food.com (source)

Ingredients:

• 1 bunch of kale, washed and stems removed
  Dressing:
• 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

Directions:

• 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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