Nacho Kale Chips
Crunchy, vibrant Nacho Kale Chips serving full Earth Goddess vibes—vegan, colorful, gluten-free, and low-key luxe.
Equipment
- 1 Dehydrator, preferred see FAQ's for oven baking instructions
Ingredients
- 1 bunch curly kale washed, and stems removed
- ½ cup tahini
- 3/4 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoon Sea salt
- Freshly cracked black pepper
- Fresh filtered water, if needed
Instructions
- Preheat the dehydrator to 125˚F.
- Wash and remove the stems from 1 bunch of curly kale. Don't dry it, you want it wet.
- In a large bowl, combine ½ cup of tahini, 3/4 cup nutritional yeast, 1 teaspoon smoked paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder, 2 teaspoons sea salt and black pepper to taste.
- Add the kale to the bowl and massage until the leaves are coated. Add some fresh filtered water if needed to get the tahini paste to stick to the leaves.
- Divide the kale between several dehydrator sheets in a single layer.
- Leave the kale in the dehydrator at 125˚F for 6 to 8 hours, or overnight. Store at room temperature in an airtight container.