What makes these kale chips raw and oil-free?

These kale chips are raw and oil-free because they are prepared by coating kale in a tahini-lemon dressing and then dehydrated at low temperatures (135 degreesF then 115 degreesF) instead of baked or fried.

Can I make these kale chips without a dehydrator?

This recipe specifically calls for a dehydrator, with precise temperature and time settings (135 degreesF for 1 hour, then 115 degreesF for 8 hours) to achieve the desired raw, crispy texture.

How do I get the lemon tahini coating smooth?

Simply combine the tahini, lemon juice, nutritional yeast, garlic powder, water, and sea salt in a blender and process until the mixture is completely smooth.

What kind of kale is best for these chips?

The recipe specifies using one bunch of curly kale, which holds the coating well and crisps up nicely during dehydration.

How should I store leftover Raw Lemon Tahini Kale Chips?

Store any leftover crispy kale chips in an airtight container at room temperature to maintain their crunch. Humidity can make them soft.

1.6K Views 9 years ago

Raw Lemon Tahini Kale Chips
[Vegan, Gluten-Free, Oil-Free]

CR By: Charlie Rioux

Author Bio

Charlie is a Ph.D. student and fitness enthusiast who also loves cooking delicious meals and... Read More

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Close-up of a pile of crispy Raw Lemon Tahini Kale Chips seasoned with nutritional yeast and garlic powder, on a white plate.

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Kale
Tahini

Raw Lemon Tahini Kale Chips [Vegan, Gluten-Free, Oil-Free]

Dairy Free

These kale chips are a crunchy, flavorful snack, with a perfect ratio of earthiness from the tahini and sourness from the lemon. A bit of nutritional yeast adds some depth to the flavor and a bit of garlic brings it all together.