Recipe

Tahini un-cheesey Dehydrated Kale Chip Recipe
Ingredients
1/2 large bunch of kale or 1 small bunch of kale, deveined.

Sauce:
1/4 cup tahini
1/4 cup nutritional yeast
2 tsp coconut aminos or gluten-free tamari
1 tsp. liquid mustard
2 tbsp. diced sweet peppers (yellow, red or orange)- I used two mini sweet peppers
Enough water to form a smooth sauce that can be drizzled

Special equipment: dehydrator, food processor or sturdy blender

Directions
Rinse your kale and then spin dry in a salad spinner or press dry between clean towels.

Combine sauce ingredients in a food processor or blender and combine until everything is smooth. Add water as needed so that the sauce can be drizzled or poured.

Put your kale leaves in a medium or large bowl and drizzle with the sauce, massaging into the leaves. Put the seasoned kale on two or three racks of a dehydrator and dehydrate at 115F for around four hours or until you have completely dry, crunchy chips.