in.gredients

Daily Recipe: Lemon Tahini Kale Chips

with one comment

kaleWe think it’s about time for another kale chip recipe. The wonder of kale chips is that they satisfy your craving for something salty and crunchy without sacrificing your health. Kale is a super food, so dress it up with this combination of lemon and tahini and add a lot more flavor to this nutritious snack.

These kale chips can either be baked at a low temperature in the oven or dehydrated using a food dehydrator. If you’re the lucky owner of a dehydrator, set the temperature to 115 degrees and dehydrate for about 8 hours, or until crisp. The oven method is faster, but you need to watch more carefully as the kale can begin to burn.

We found this recipe in Nourishing Meals: Health Gluten-Free Recipes for the Whole Family. This book is the second cookbook from nutritionists Alissa Segersten and Tom Malterre, and is the perfect go-to cookbook for those interested in cooking with whole foods. The cookbook acts as a guide on how to improve you and your families diet, and offers up over 300 gluten free, dairy free and soy free recipes.

This is a cookbook you’ll use over and over and over again. But don’t take it from us, take it from the kale chips.

Happy eating!

Lemon Tahini Kale Chips

From: Nourishing Meals

in.gredients

  • 2 bunches curly kale, inner stems removed
  • 1/4 cup tahini
  • 2 to 4 Tbsp water
  • 2 Tbsp nutritional yeast
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp garlic powder
  • 1/4 tsp sea salt

Preheat the oven to 250 degrees F.

Rinse the kale and pat dry. Remove the tough inner stem that runs lengthwise through the center of each kale leaf, then tear or chop into large pieces. In a small bowl add the rest of the ingredients. Whisk together well.

Place kale pieces onto a large cookie sheet and toss with the tahini lemon mixture. Gently massage the mixture into the kale so it is evenly coated. Spread the leaves out on the cookie sheet.

Bake for about 30-35 minutes, turning once. Remove from the oven, let cool a little, and enjoy! Extra kale chips can be stored in an airtight container for a few days on the counter.

Written by cscdavis

February 20, 2013 at 2:51 pm

One Response

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  1. Reblogged this on yogamamablog and commented:
    I know some of you have been requesting a kale chip recipe! Here’s one that was posted by Austin based package-free market, in.gredients! (BTW, Austin, TX is the hub of market awesomeness and also the origin of Whole Foods Market) Check out more about this green company–they post recipes daily!

    yogamamagals

    February 22, 2013 at 12:46 pm


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