Middle Eastern Tahini Kale Chips
Middle Eastern Tahini Kale Chips are darn right addictive. I say that about all kale chips it is true, but once I start eating these, I just can’t stop! If you enjoy the flavor of sesame you will enjoy these chips.
Tahini is a paste made from sesame seeds. It is a basic ingredient in Middle Eastern cooking and it is the foundation for recipes such as humus. For those with digestive issues, tahini is a fabulous ingredient. The seeds of the sesame plants are ground up so finely to produce the sauce, it is very easy for your body to process and to digest. This means that it can even be eaten by people who can experience gastrointestinal upsets, as it passes through the system easily. It is also believed that tahini helps the digestion of other food sources as well, so this makes it even more beneficial.
Tahini is rich in many different vitamins and minerals, but it is particularly full of B vitamins. Specifically, the B vitamins found in tahini include B2, B1, B15, B3 and B5. A single serving of tahini has about one-third of your necessary daily dose of calcium, and it is much easier for your body to digest than milk.
Ingredients: sauce yields 2 cups
- 2 large bunches of curly green kale or other kale variety, organic only
- 2 red bell peppers, organic only
- 2 cups raw sesame tahini
- 1/4 cup raw apple cider vinegar
- 6 Tbsp freshly squeezed lemon juice
- 1/4 cup nutritional yeast
- 4 garlic cloves, crushed
- 1/4 cup tamari or soy sauce, depending on your taste
- Dash cayenne
- Chop the red pepper into chunks and blend with the lemon juice, tamari and vinegar. Blend until the pepper well broken down.
- Add the sesame tahini, and garlic, then again blend until smooth.
- Finally add the nutritional yeast and blend. Mixing it in stages like this helps you to get the smooth consistency you need without over-heating.
- In a large bowl pour the blended mixture over the kale and massage in until all the leaves are well coated. I use my hands to assure even coverage.
- Place it on dehydrator trays on mesh sheets and dehydrate at 105 degrees for about 8 hrs. If they aren’t crispy enough, leave them in a bit longer.
- Store in glass containers on the counter. I have no idea what their shelf life is because they disappear way to fast in my house.
- Use the kale when it’s as fresh as possible, kale gets much more bitter as it gets older.
- When tearing the kale into pieces, don’t tear the leaves to small. They will shrink as they dry.