So to be honest, I ran out of kale, but I found spinach to make an awesome chip!
I’d have to say, a couple of my favorite things are Halvah, and ‘Honey’ mustard, so I thought I’d combine the two. Turns out, I love them together just as much.
2 tbsp Mustard
1 tbsp Agave
1 tbsp Tahini (raw sesame paste)
1 tsp Tamari
1 tsp water
3-4 cups of spinach (adjust recipe accordingly)
Combine all the sauce ingredients. In a bowl, blend with spinach and place on 2-3 dehydrator sheets. I find that since spinach is very flat, that I actually need to open up the leaves, unlike with kale where air can still get around them. For this reason, I also didn’t stack them as much, as they tend to dry sticking together otherwise. Dehydrate at 140 for one hour, then 110 for additional 10.