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 its benefits PLUS Im sharing a new way to make kale chips.\r
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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: \r
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Tahini Coated Kale Chips\r
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1 bunch kale\r
1 tbsp. extra virgin olive oil\r
1 tbsp. tahini\r
1 tsp. balsamic vinegar\r
2 tsp. crushed garlic\r
Salt and pepper to taste\r
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Stem, wash, and dry the kale before tearing into bite sized pieces. Set aside.\r
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In a small bowl, whisk together extra virgin olive oil, tahini, balsamic vinegar, crushed garlic and salt and pepper. \r
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Pour dressing over the kale leaves and gently massage into kale until all of the leaves have a nice light coating of the dressing.\r
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Spread kale leaves out on mesh cooking sheets, being sure that the leaves do not overlap.\r
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Place the sheets in the dehydrator and set at 135 degrees Fahrenheit for four hours on raw mode.\r
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When the leaves are done (dry and crunchy) store them in an airtight container for up to 1 week. Enjoy!\r
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Makes 6 servings.\r
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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\r
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If you are interested in the dehydrator I am using in the video, you can find it here:\r
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And if you want to learn more about Tribest, check them out here:\r
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