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Lime Kale Chips

From CSA Farmers Market

<p>This recipe was found in acres Magazine and was written by urban farmer DR. Jody Grenga. If your looking for a healthy snack and a great way to eat some greens, Look no further!</p>
Source: Acres Usa May 2013, page 63 (Entered by Marian Listwak )
Serves: 3- 3 oz. servings

1 pound organic Kale, stems removed, cut into 2 to 3 in pieces
1 cup Organic Sesame seeds
7 Tbs Organic,cold pressed, extra virgin Olive OIl
3 Tbs Braggs liquid amino acids or soy sauce
1 1/2 cups Lime Juice, fresh squezzed, with pulp
1 Tbs kombucha vinegar or rice vinegar
2 cloves Garlic

Step by Step Instructions
  1. For Tahini Sauce: in blender liquefy sesame seeds and Olive oil to smooth consistency.(also good on pita bread or chips if not used in this recipe)
  2. Thoroughly blend in remaining batter ingredients to the tahini. (Braggs or soy sauce, lime juice, vinegar, and garlic). Stir in Kale until evenly coated.
  3. Lay leaves on a non-stick drying sheets in dehydrator and garnish with sesame seeds. Dry 1 1/2 hours on highest setting, then reduce them to 118 or lower. Take off when crisp (about 12 hours total) store in refrigerator to maintain crunch. eat plain or crumble into soups or salads!