Crunchy, delicious calcium rich chips

October 6th, 2009 · Lisa · gluten-free, raw, Recipes, Snacks, sugar-free, vegan mofo · Comments

Recently I have heard a lot of people talking about calcium and whether or not vegans can possibly get enough through whole plant sources. I’m here to share with you the soloution to this problem. EAT YOUR GREENS.
I really enjoy kale. I am quite happy to enjoy it raw but there are days when I crave a little “crunch”. Kale chips are an amazing answer to this quandry. They allow me to satisfy the need for textural contrast and are a really great way to eat a whole bunch of greens. Kale is a delicious source of calcium but I have found a way to maximize the nutrient potential in each chip by coating them with a rich tahini dressing.
Kale chips are really easy to make and can be created in whatever flavour variation you desire. I had a few things in my fridge that needed to be noticed and used so I added them to the recipe. Feel free to add your own flare. Just make sure you find ways to enjoy dark leafy greens daily.
Kale Chips
1 bunch of kale
2 tbsp raw tahini
1 clove garlic, grated
juice of 1/2 lemon
2 green onions
1/2 bunch of cilantro
pinch of salt
water to thin if required.
Remove the stem from the kale and tear the leaves into bite sized pieces. Add all of the other ingredients to your blender or food processor and pulse until it is a smooth thick dressing. Toss the kale in the dressing to coat each piece. Spread out on your dehydrator trays (or on a baking sheet lined with parchment). Turn the dehydrator on for 3-4 hours at 110 degrees or in your oven at the lowest temperature with the door slightly ajar for about 30-45 minutes. You want to achieve a really crisp texture so that they almost dissolve on your tongue.
Enjoy the bone building power in each bite.

1 Comment

  1. Posted October 7, 2009 at 8:05 am

    Your blog REALLY makes me want to get a dehydrator!!! Love the sound of kale chips!

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