Kale Crisps

Baobab, Sesame & Parsley

Kale is incredibly nutritious - full of vitamins especially vitamin k and c, loaded with minerals (super high in calcium) and is packed with anti-oxidants that help reduce inflammation, lower blood pressure and help improve the health of our heart. 

Using a dehydrator to make kale crisps is a great healthy alternative to deep fried food.  Using sesame seeds gives a nice creamy flavour, engevita gives a cheesy flavour and the optional superfoods give that extra dose of nutrition.


makes 3 dehydrator trays

400g kale (washed and picked - no stalks)
200g sesame seeds (soaked for 2 hours)
110ml lemon juice (approx 4 lemons)
4 cloves garlic
30g curly parsley
40g apple cider vinegar
50ml tamari
200ml filtered water
100g tahini
20g engevita (nutritional yeast)
20g baobab - optional
6g (2tsp) he shou wu or mushroom powder (eg chaga) - optional
salt and pepper to taste



pick and wash the kale
blend the rest of the ingredients in a high powdered blender until smooth
coat kale in the creamy sauce and place on 3 dehydrator sheets.
dehydrate at approximately 40-44 °C for a minimum of 24 hours - until crispy (usually takes approximately 2 days until dry enough to store)
store in air tight glass jars - will keep for months