I woke up at 12:15am after going to sleep at 11pm, soooooo I chose to upload some video that I shot on my tour last month with Jason Mraz.

Somebody say “kale chips”.  A journey in making kale chips for Willie Nelson in my hotel room for Farm Aid.

Please excuse my shotty or adventurous camera work.  And, I was being a bit hard on myself about the flavor….everyone else loved them of course!

Here is Chrissy’s Goddess kale chip recipe.  It is amazing and the summer of 2008 when I discovered it, I used any leftover dressing I had on everything I ate.  My fave was just slicing cucumber, tomato, and Avocado fresh from the farmer’s market and then pouring a little leftover Goddess sauce over it….yummmmmmm!

Ingredients:

2 head Kale, Washed and Torn
¾ cup Tahini
¼ cup Nama Shoyu or Braggs  (I sub sea salt out to avoid soy, much smaller amount to taste)
½ cup Cider Vinegar
½ cup Water
2 scallions
1 clove garlic
1 lemon (juice of)
¼ teaspoon Sea Salt
¼ cup Fresh Parsley

Preparation:

Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

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