Curried Kale Chips (Grateful Grazer)
Makes Six Servings
1 bunch kale ribs removed and torn into large pieces
¼ cup tahini
2 tsp garam masala
½ tsp turmeric
½ tsp garlic powder
¼ tsp cayenne pepper
2 tbsp water
- Add kale pieces to a large mixing bowl.
- Combine remaining ingredients in a medium bowl and whisk together. Toss with kale leaves until evenly coated.
- Arrange kale leaves on dehydrator trays and dehydrate for about 3 hours. Transfer to a serving bowl once dehydrated and enjoy!
To prepare in the oven, spread on a baking sheet and bake at 250º F for 1.5-2 hours.
* VEG OUT Challenge suggests having with fruit for a snack!
I help people adopt a healthy lifestyle that lasts — while bringing more mindfulness, balance, and radiance into their lives. How? I share actionable nutrition tips and healthy plant-based recipes, along with personalized meal plans + nutrition coaching programs. I’m a registered dietitian nutritionist (RDN) with a master’s degree in nutrition. I’m seriously passionate about plant-based whole foods and love helping people that are ready to adopt a healthy habits that stick for life. My recipes and advice have also been featured on Well + Good, Healthy Aperture + One Green Planet. The Grateful Grazer was also named one of the Top 100 Nutrition Blogs by the Institute for the Psychology of Eating. When I’m not writing and making messes in the kitchen, I’m usually exploring my new home (Colorado!), indulging in an extra cup of coffee (preferably with homemade nut + seed milk), or cuddling with my dachshund/corgi/shepherd/beagle(?) mix, Neil Young.