1/2 C to 3/4 C sesame tahini
1/4 C tamari or shoyu (I use Bragg's Aminos instead)
1/2 C apple cider vinegar
1/2 C water-- more if needed
1/2 C nutritional yeast flakes
Some recipes also add 1T lemon juice as an option.
Combine all ingredients in large mixing bowl. Add kale and coat with mixture by hand, until leaves are coated.
Place kale onto cookie sheets lined with parchment paper and dehydrate in oven at 170 degs for 2 hours, or until crisp and crunchy. Rotate occasionally to dry uniformly and to prevent burning. You can also use a food dehydrator.
Your kitchen will smell so good!
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