Tahini and Garlic Kale chips

Tahini and Garlic Kale chips


1 bunch curly kale
2/3 cup cashews
1/4 cup olive oil
2 generous Tbs of Tahini
1 large clove garlic
1/2 tsp salt


  1. Process this together in food processor, blender or thermomix until its a paste. I leave mine a little crunchy for texture but you can make it as smooth as you like.
  2. Remove the kale leaf from stalks and roughly rip into 5-10cm sized pieces. Wash and dry well.
  3. pour tahini mix over the kale and mix together with your hands, purposely spreading the mixture over the kale (some kale will hold a lot of mixture so be purposeful with spreading it around)
  4. lay this into your dehydrator and set to 60 degrees for aprox 5 hrs (or on a lower heat for more time)
  5. Check your chips periodically to see if they are ready. When they are crispy and dry, they are ready
  6. store in an air tight container, they will loose their crispness if exposed to moisture, so eat them within a few days (that won’t be a problem because they are delicious)

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