125g Light Tahini
75g Water, or as needed
½ packed Mixed herbs (dill, chervil, parsley, coriander)
3 tbsp or 40g Apple cyder vinegar
¾ tsp Himalayan Crystal Salt
1 tsp Tamari
2 tbsp or 35g Lemon Juice
1 tbsp Onion Powder
20g or 1 tbsp Agave or Light Honey

Method:
Combine all ingredients in a high speed blender and blend until smooth. You may need to use the tamper stick to keep things moving. You want the sauce very thick, as thick as possible, so try to avoid adding more water. Once the sauce is complete add it to the kale (approx 300g) and massage into the kale until the kale reduces in size by about ½ and all pieces are completely covered in sauce. Dehydrate on mesh lined dehydrator sheet 12 hours or until completely crisp. Store in an airtight container.