“Hey, D”, my ex-husband asks. “What was our recipe for kale chips again?” I love that he’s growing kale and making kale chips! Not so easy with the three-month growing season in Montana. This recipe uses a faux-ranch dressing that tastes amazing on kale chips. Yum!
2 heads kale
1/2 c. tahini, almond or cashew butter
juice of 1 -1 1/2 lemons
1/3 c. apple cider vinegar
1/4 c. Bragg’s amino acids, coconut aminos or soy sauce
splash or water
1/4 c. nutritional yeast
1/3 c. olive oil
2 cloves garlic, minced
1 tsp garlic powder
3 tsp. onion powder
1 tsp. dill
1 tsp. salt
1/4 c. parsley
- Wash 2 heads of kale.
- Strip off leaves.
- Tear into chip-sized pieces. Put in a bowl.
- Drizzle over with a mix of the rest of the ingredients.
- Massage into the leaves.
- Dehydrate 24 hours at 105 degrees or until crispy, sometimes 2-3 days, depending on your dehydrator.
Word of the Day – ex-esposo – ex-husband
Tip of the Day – Eat these for a travel food, all during the day, whenever your salty habit kicks in. They’re amazing and amazingly good for you!
To receive these recipes and articles in your inbox daily, click the “subscribe” button. It’s free!