Kale Krisps by Kristi Richard

Deliciously Live Kale Krisps

2 bunches kale, de-stemmed, and torn into small pieces by hand

Place kale in a very large mixing bowl.

Coating:

1/3 + 2 T sesame tahini

1/3 + 2 T almond butter

½ c apple cider vinegar

½ c water, more if needed for consistency

¼ c fresh parsley

¼ c Nama Shoyu

2 green onions

1 clove garlic

1 lemon, juiced

¼ t sea salt

Combine all ingredients in blender and blend until smooth to get a thick yet pourable consistency.  You may have to add more water to achieve smoothness.  Pour over kale and mix thoroughly with your hands generously coating each piece of green.

You want this mixture to be really covering and sticking to each piece.

Place greens onto a dehydrator tray fitted with mesh screen and Teflex sheet.  Dehydrate for 4 hours at 110 degrees or until crispy.  You may need to rotate trays occasionally to achieve uniform crispness.

NOTE: Other dense leafy greens (i.e. collards, swiss chard,etc.) also work successfully with this recipe.

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