Crispy and cheesy with a tangy mustard-like flavor and hints of smokey spice. A healthy replacement for chips with the healing benefits of turmeric! Instructions included below for both dehydrator and oven methods.
Smokey Mustard Tahini Kale Chips with Turmeric
Makes 4 sheet pans or 5 dehydrator trays
2 heads kale
1 cup raw whole cashews
1/4 cup + 1 tbs lemon juice
1 tbs nama shoyu
1 heaped tsp chickpea miso
1/4 cup Dastony stone ground tahini
1 cup fresh cilantro
2.5 tsp turmeric powder
1/4 tsp black pepper
1/2 tsp chipotle spice
1/4 tsp salt
1 tsp spirulina - optional for extra nutrient and protein boost
3/4 cup pure water
Optional- 1 clove garlic
1. Blend sauce ingredients, prepare kale by rinsing thoroughly, removing leaves from the stem, and tearing the leaves into bit sized pieces. Work with 1/2 a head of kale at a time.
2. Pour 1/4 of sauce into prepared kale and use hands to coat each piece in a thin layer of sauce. Continue until 2 heads are fully coated
Drying Instructions with Dehydrator (most recommended)
1. Take prepped kale and spread out evenly on dehydrator trays. Don't pack too much kale on each sheet, you want them all to dry evenly.
2. Dehydrate at 140F for 2 hours, then turn dehydrator down to 115F for the remaining 10-12 hours. If you start this process in the evening your kale chips can dry overnight. Since dehydrators are lower temperature with better air flow this option is much less labor intensive than using an oven (less flipping and turning).
Drying Instructions with Oven
Lay silpat matts on baking sheets (we used 1/2 pan size), and spread kale out evenly.
Bake at 250F for 25 minutes, flip trays around and bake for another 25 minutes. Flip kale chips and bake for another 25. Flip trays again and bake for another 25. Turn oven off and let sit for 15 minutes. This turning and flipping ensures a more even drying experience.