Try these Lemon Tahini Kale Chips next time you’re in search of a crunchy snack that’s both satisfying and nutritious. Fresh flavors and crunchy textures combine to create a delicious transportable snack that will help you feel energized and satisfied until your next meal. You can enjoy an extra serving of nutritious disease-preventing cruciferous vegetables by packing these kale chips along in your lunchbox, purse, or backpack. Because the kale stays raw, its detoxifying chlorophyll is preserved.
1 bunch (about 8 leaves) kale, ribs removed and torn into large, chip-sized pieces
2 Tbs. tahini
1 lemon, zest and juice
½ cup fresh basil, chopped
1-2 Tbs. filtered water
Salt and pepper to taste
1. Preheat oven to 250 degrees F and prepare a baking sheet. Add kale pieces to a large mixing bowl.
2. Mix together tahini, lemon, basil, and water in a separate bowl, adding water as needed to reach a thick, sauce-like consistency. Toss sauce with kale chips and mix with hands until kale is fully coated. Transfer to baking sheet and bake until crispy, about 60-90 minutes. (Can also prepare in a dehydrator if desired.)