Raw Recipe: Tahini Mustard Spinach Chips

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.

2 comments on “Raw Recipe: Tahini Mustard Spinach Chips

  1. I have been examinating out some of your stories and i must say clever stuff. I will surely bookmark your blog.

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