Kale is a pretty darn good food. It’s full of nutrients like vitamins K, A, and C (among others). It’s also anti-inflammatory and easy to incorporate into meals. Making kale into chips is a tasty way to get some of these nutrients and satisfy a craving for a salty, crunchy snack.

Bet you can't eat just one!

  • 3 bunches organic kale, washed, spun or pat dry, and torn into pieces
  • 1/4 C extra virgin olive oil
  • 1/4 C tahini (sesame paste)
  • 2 tsp. balsamic vinegar
  • 1-2 tsp. minced garlic
  • 1/4 tsp. crushed red pepper
  • Salt and pepper to taste

Combine everything except the kale in a large bowl. Add the kale and gently toss with rubber-tipped tongs or your hands.

Once all the leaves are evenly coated, place in a single layer on dehydrator trays. Dehydrate at 135 degrees for a few hours, until the chips are dry and crispy. If you don’t have a dehydrator, an oven set to a very low temperature will do the trick. Just keep an eye on them if your oven is warmer than 135 degrees so they don’t burn.