Tahini Garlic Kale Chips

These crispy kale chips are a perfect snack when you’re craving something crispy.

By: Susanna Deering, RHN


  • 1 head of kale (preferably organic)
  • ¼ cup tahini
  • 2 cloves of garlic
  • 3 tbsp olive oil
  • ½ tsp natural sea salt
  • juice of ½ lemon
  • ¼ cup water to thin out dressing


  1. Wash and dry kale well.
  2. Remove the inner ribs of the kale leaves and tear leaves into pieces (I make them a little larger then chip size), place in a large bowl.
  3. Add the tahini, garlic (roughly chopped), olive oil, lemon juice, salt to a food processor or blender if you don’t have one.
  4. Blend until combined and add the water if you need to thin it out, you want it the consistency of a salad dressing or a bit thicker since you will be dehydrating it and removing the liquids anyways.
  5. Pour dressing onto the kale and massage in with your hands to get them well coated.
  6. Place in a single layer in your food dehydrator on drying sheets at about 105 for 5-7 hours or until nice and crispy. If using an oven, cook at 250 and check and flip occasionally, cook until crispy; should take approximately 30 minutes total.
  7. Enjoy!