Cheezy+Kale+Chips

SAVORY “CHEDDAH” SAUCE

ORIGINAL RECIPE BY CHEF MARILYN

¾ cup raw sesame tahini

¼ cup tamari or coconut aminos

¼ cup freshly squeezed lemon juice

1 Tbs. apple cider vinegar

½ cup water – more if needed

2 scallions or 1 small shallot, roughly chopped

1 red bell pepper, seeded and roughly chopped

1 clove garlic

¼ tsp. Himalayan or Celtic sea salt

¼ cup nutritional yeast

1 tsp. turmeric

1 Tbs. sunflower lecithin (Non-GMO soy lecithin – optional, makes a smoother texture)

1. Combine sauce ingredients in a blender and blend until smooth. Consistency

should be thick but not too thick.

2. You may have to add more water gradually, depending on thickness desired.

This sauce may be used with kelp noodles, mixed with kale to make kale chips, or even

as a salad dressing.

FOR KALE CHIPS:

1. Start with two bunches of curly kale. Remove the stems, wash and spin dry,

breaking it into smaller pieces.

2. Pour dressing over kale and mix thoroughly with your hands so the kale is coated.

The mixture should be really “glued” to the kale.

3. Spread kale out onto dehydrator trays lined with a Teflex sheets and dehydrate for

6 hours at 105˚. Rotate kale to dry uniformly.

4. If you don’t have a dehydrator, spread the kale on cookie sheets and place in an

oven at the lowest setting. Leave the oven door ajar and keep checking. You will

likely have to turn the kale. It will take about 1-2 hours in an oven.