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Kale Chips


  • 1 lb. fresh kale

  • Juice of 1 lemon

  • 4 garlic cloves, minced

  • 1/4 cup tahini

  • 1 tbsp. olive oil

  • 2 tbsp. soy sauce

Wash and dry kale. Tear kale into large pieces (they will shrink, so a bit larger than you want your chips to be). Place in a large mixing bowl.  Whisk remaining ingredients together in a bowl, then pour over kale. Gently massage the liquid into the kale until absorbed and well coated.  If you’re using a dehydrator, dry on the “raw” food setting.  Dehydrators vary, so check often, and remove when the kale is crispy and dry but not brown (3-5 hours).  If using a regular oven, preheat to 250* and place kale on parchment lined baking trays. Do not layer. Bake until chips are crispy but not browned (about 30-60 mins), making sure to flip every 7 mins so they cook evenly.  Allow to cool for a few minutes before digging in.  This recipe is a good base, which you can add 2tbs of your favorite ingredient for a “flavored” chip. Some favorites of ours are curry paste, hot pepper paste, dill, or ketchup!  

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