Food Dehydration 101 (+ Tahini Coated Kale Chips)

I am covering a brand new topic today: Food Dehydration. In this video I cover all of the basics about dehydrating food and it's benefits PLUS I'm sharing a new way to make kale chips.
And guys! I am also hosting a give away over on my website (CleanAndDelicious). One of YOU will have the opportunity to win your very own dehydrator - so make sure to stop by to enter: /
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Tahini Coated Kale Chips
1 bunch kale
1 tbsp. extra virgin olive oil
1 tbsp. tahini
1 tsp. balsamic vinegar
2 tsp. crushed garlic
Salt and pepper to taste
Stem, wash, and dry the kale before tearing into bite sized pieces. Set aside.
In a small bowl, whisk together extra virgin olive oil, tahini, balsamic vinegar, crushed garlic and salt and pepper.
Pour dressing over the kale leaves and gently massage into kale until all of the leaves have a nice light coating of the dressing.
Spread kale leaves out on mesh cooking sheets, being sure that the leaves do not overlap.
Place the sheets in the dehydrator and set at 135 degrees Fahrenheit for four hours on raw mode.
When the leaves are done (dry and crunchy) store them in an airtight container for up to 1 week. Enjoy!
Makes 6 servings.
1/6th of the recipe: Calories: 75g; Total Fat: 4g; Saturated Fat: .5g; Cholesterol: 0mg; Sodium: 49mg; Carbohydrate: 9.2; Dietary Fiber: 1.9; Sugars: 0.1; Protein: 3.2g
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If you are interested in the dehydrator I am using in the video, you can find it here:
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And if you want to learn more about Tribest, check them out here:
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