Creamy Onion and Garlic Kale Chips

My Birthday weekend has come to a close. Thank you to everyone who made it such a special day for me.

Thursday I was surprised at work with a cheesecake from my Mom and multiple gifts from my coworkers. I spent Friday day at the spa, followed by a delicious lunch at Brussels with AJ, his Mom and my Mother. Saturday, the dogs and I had a great walk and ran into a few friends along the way. Later that night a few of us ventured out to Cosmic Bingo and while we won no money at the actual game we got a price for best costumes as a group!

Did I mention I have a lovely bunch of co-workers? I mean extremely lovely. They are so lovely they bought me a dehydrator for my Birthday. I may or may not have went around work that day saying ‘DE-hy-dra-TOR’ I was so excited. They knew that I probably wouldn’t buy one myself even though I did want one but I feel deep down inside they wanted these. Kale Chips. Perfect crunchy, salty, creamy and packed with flavour… oh did I mention they are raw and vegan? The dressing you make would make an amazing vegan creamy salad dressing as well, I was gleefully licking my finger tips every chance I got.

Creamy Onion & Garlic Kale Chips

1 bunch of curly kale, washed stemmed and dried well

Dressing

1 clove of garlic
3 green onions
1/3 cup tahini
1 tbs apple cider vinegar
about 1/3 cup of water
salt and pepper to taste (optional)

Method

Wash, stem, and pat dry an entire bunch of kale and set aside.

In a food processor combine green onions and garlic and blend well. Add vinegar, tahini and pulse a few times. Slowly add in water until you have the consistency of ranch dressing. You may need less or more than 1/3 cup water to do this. Season with salt and pepper. If you want a more sour cream and onion taste omit the pepper.