Kale chips with tahini

Ingredients
3-4 leaves Kale cabbage
1 tbsp extra virgin olive oil
1 tbsp tahini (sesame paste)
1 tsp balsamic vinegar
1 tsp garlic powder
1 tsp red pepper
salt and black pepper
Kale chips with tahini
Photo added on
Photo author
JDulle
Method
Combine everything except Kale leaves in a small bowl. In a large bowl pour the stirred mixture over shredded Kale leaves. Gently mix the cabbage leaves with a spatula or fingers. After all the leaves are covered, arrange the leaves in a tray drier. Dehydrogenation of 45-47 degrees C for several hours (8-12 hours), or until the chips are dry and crunchy. If you do not have a dehydrator, you can use the oven, adjusting the temperature of 45 degrees of upper and lower hot air. * The recipe is suitable for Raw foodists.
Containers:
Difficulty
Easy
Tested
0 users
Author
JDulle
30 May 2014
Source
http://www.dehydratorreview.net/recipes/kale-chips-tahini