Cheezy Kale Chips by Karen's Holistic Health
2 heads Kale
1 cup Tahini
1/2 cup Coconut Aminos
1/2 cup Apple Cider Vinegar
1 tsp Onion Powder
1/2 tsp Garlic Powder
3/4 tsp Sea Salt
1 1/2 cup Nutritional Yeast
juice of 1 lemon
Water for desired consistency: 3/4-2 cups
Wash kale, remove center stems. Tear kale into small pieces so it will lay flat. I find a heavy curly kale works best for chips. The more delicate leaves don't hold up as well. Lay the kale out and dry slightly. I like to make a thick sauce so some water on the leaves is ok. If you make a thinner sauce you will want to dry the leaves more so the sauce sticks better.
Blend all other ingredients in high powered blender. The amount of water takes some experimentation. Karen's recipe calls for 2 cups of water but that makes a very thin sauce and enough to cover 4 heads of kale. I found that I like a thick concentrated sauce so I use around 3/4-1 cup and it will cover 2 heads kale.
Pour blended sauce over kale and work into leaves. When the sauce is thin this is an easy task and you will have plenty left over. If you make it thick as shown you really need to work it in, making sure it covers each leaf. Leaving the leaves wet if using a thick sauce helps a lot.
Lay kale on dehydrator sheets in single layer. Some of the curly ends will not want to lay flat. Gently add the next tray on top to help flatten and make smooth chip.
Dehydrate 6 hours at 108 degrees. Store chips in plastic bag in the fridge. If you have extra sauce it will last 4-5 days in the fridge.