GOF Art Egg and Cheese Rarebit

    Kale Chips

18 large and medium branches of kale
¾ cup white hulled sesame seeds
1 tbsp. cider vinegar
2 tbsps. extra virgin olive oil
3 cloves garlic, pressed
3 tbsps. nutritional yeast
1½ tsps. celery salt
¾ - 1 cup water

 Wash and tear kale leaves into chip sizes and place in a very large bowl. (Use a 22” wide SS bowl.) In a blender, put oil and vinegar in 1st, then the sesame seeds, garlic, yeast and celery salt.

Add cup water and blend until smooth. It should be the consistency of thin pancake batter. If not, add more water. Pour in small amounts over the leaves and turn and mix the leaves. Add more and repeat, until tahini is gone.

 Use a dehydrator with a thermostat to dry them. This gives the best results and they can’t burn. Place them on silicon coated sheets on the dehydrator trays, as close together as possible without overlapping or stacking. Each tray is put into the dehydrator with a space between it and the next trays. It would take at least 5 trays to hold all the kale. Set the temp at 145F and the chips will be perfect in 3 hrs.