Tahini Sesame Kale Chips

 
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November 6th 2014By Tamar Genger MA, RD

I have been making quick kale chips for a while now, but I have found that sometimes they get wity after a little while and sometimes they burn and sometimes they are not crisp enough and based on the kale they might be more bitter or have better or worse flavor. I noticed that the kale chips being sold in stores were heartier and seemed to have a thick coating of some kind. So I researched recipes and found that the best way to make any kale chip is low and slow, ideally in a food dehydrator which I don't have or on a really low oven. The other secret ingredient to great kale chips is flavor. Most of the recipes create this thick coating filled with seasoning by using cashew cream or pureed cashes, I still don't have a high quality blender and cashews are expensive. I always have tahini in my pantry and I thought it could work too. So I mixed tahini with some lime (I was out of lemon), olive oil and salt and pepper and sesame seeds, coated the kale and baked low and slow for about 4 or 5 hours, but I don't think you can over do it. Now that these came out so great I can start playing with flavors.

 

Kale and Popcorn Medley

 
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December 20th 2013By Chaya Friedman

Nutritional yeast is a deactivated yeast that is popular among vegetarians as a source of protein and vitamins, particularly B-complex vitamins. Another perk is the cheesy flavor it imparts while keeping the dish pareve!