Members recipe
Smoky Tahini Kale Chips
4.5(338 ratings)Kale chips live or die by their coating. Tahini thinned with lemon clings to every ruffle, while smoked paprika and nutritional yeast give a savory, almost bacon-like depth that makes these disappear fast. The dehydrator keeps the leaves deep green instead of browned. Tear the pieces larger than you think, as they shrink by about half while drying.
- Hands-on
- 15 min
- Dehydrate
- 8 hr
- Total
- 8 hr 15 min
- Serves
- 4
- Level
- Easy
Method
This one lives on the members shelf
Curly kale massaged with a smoked paprika and tahini coating, then dehydrated into shatteringly crisp dark green chips piled high on a plate. Join to see the full ingredient list, every step and the kitchen tip.
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