Gluten Free Kale Chips With Tahini Food

GLUTEN-FREE KALE CHIPS WITH TAHINI

Steps:

• Heat oven to 350°F. Move 2 oven racks evenly between top and bottom of oven. Spray 2 cookie sheets with cooking spray.
• Wash and thoroughly dry kale. In large bowl, beat remaining ingredients with whisk. Add kale; massage with your hands until kale is evenly coated with oil mixture. Place in single layer on cookie sheets.
• Bake both cookie sheets at the same time 6 minutes. Trade positions of cookie sheets in oven. Bake 6 to 9 minutes longer or until crisp and just beginning to brown. Cool on cookie sheets. Serve warm or completely cooled.

TAHINI KALE CHIPS

Steps:

• Combine all ingredients except Kale in a food processor.
• Tear up kale into bite size pieces, removing the stem.
• Dip kale to coat at least 1 side of leaf in mixture.
• Alternatively, you can put kale in a plastic bag and add mixture and shake until coated.
• Place kale on one layer in dehydrator
• Dehydrate for a 5-6 hours or until nice and crisp.

SPICY THAI GINGER KALE CHIPS

Steps:

• 1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later.
• 2. With your hands, mix together the kale and marinade, massaging gently.
• 3. Transfer to dehydrator rack or parchment lined baking sheet.
• 4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
• 5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.