Dr. Pramila Vishvanath

Dr. Pramila Vishvanath

Sharing the wisdom of treating every individual as a whole person rather than a collection of symptoms or fragmenting the body into several disease diagnoses.

Tangy Kale Chips

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Prep Time = 10 minutes

Cooking Time = 20 minutes

Serves 4

  • 1 tbsp tahini
  • 1/2 cup cashew nuts (soaked for 1 hour)
  • 2 tbsp nutritional yeast flakes
  • 2 tbsp lemon juice
  • 1 tsp spirulina powder (optional)
  • 1 tsp garlic salt
  • 1 large head of kale torn into chip size
  1. Preheat oven 150 degrees or set dehydrator to 115 F
  2. Blend the tahini, cashew nuts, nutritional year flakes, lemon juice, spiraling, garlic salt and 2-3 tbsp water to create a thick sauce.
  3. Place kale in a large bowl and pour over the tahini mixture. Massage the sauce into the kale using your hands- the kale will begin to wilt. Coat well.
  4. Grease baking sheet with coconut oil and arrange the kale in a single layer and bake in the oven for 15 minutes – then use a fork to flip chips over to cook 5-10 more minutes until crisp. They should be crunchy.
    *If using a dehydrator, spread kale chips onto 2 trays and dehydrate for 8 hours (overnight).
  5. Allow to cool and store in an airtight container.
  • Calories: 159
  • Carbs: 13
  • Fat: 12
  • Protein: 10
  • Sodium: 471
  • Sugar: 3
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