This recipe for kale chips can be made in the stove or in a dehydrator, and you end up with gorgeous oil-free kale chips that taste cheezy with a hint of turmeric with a kick of citrus.
Wash, de-stem and rip the kale into your desired "chip size" pieces.
Add all remaining ingredients into a bowl and whisk well to combine.
Toss the kale pieces in the flavorings, or dip each piece. See notes!
Cooking - two options
Option 1: Dehydrate for about 3 hours until completely crispy. I set my dehydrator to 135F (if you can't set temperatures, set dehydrator to high), for 3 hours and then check. Depending on how much topping you use on each piece you may need a bit more time.
Option 2: Bake in the oven for about 20-30 minutes at 300F. Set to convection, or rotate after 15 minutes.
When the chips are dry and crispy, remove and enjoy!
Notes
I dip one side in the flavor paste and set on the cooking rack flavor side up which saves a bit of cleaning work and more flavoring stays on the chips themselves. Using a dehydrator retains a lot of the original color of the kale, and is great during warm summer months for keeping the kitchen cool. Note that tahini is an oil-free food. You do need to check that the product you select does not have added oil in the ingredients list.