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Tahini Kale Chips


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  • Sauce:
  • 1/2 large bunch of kale or 1 small bunch of kale, deveined.
  • 1/4 cup tahini
  • 1/4 cup parmesan cheese
  • 2 tsp gluten-free tamari
  • 1 tsp. liquid mustard
  • 2 tbsp. diced sweet peppers
  • Enough water to form a smooth sauce that can be drizzled


Adapted from


Step 1

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

2. 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.

3. 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 160F for around two and a half hours or until you have completely dry, crunchy chips.


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