Kale Chips

I got a dehydrator! I'm already having fun with it, and I can't wait to make more raw concoctions. My friend Donna made goddess kale chips in the raw class we taught together a few weeks ago, and I couldn't wait to make them myself. Goddess dressing is made with tahini, apple cider vinegar, garlic and lemon juice. It's then drizzled over the kale and mixed in, and the kale is dehydrated for about 6 hours. These chips are really addictive, but their so healthy that it's okay.

If you don't have a dehydrator, don't worry - you can still make kale chips. There's a basic recipe below. Feel free to experiment with it. Add a little apple cider vinegar and some nama shoyu for a different taste. Sprinkle on nutritional yeast for a cheesy flavor.

Ingredients:
1-2 bunches of kale
Olive oil
Sea salt
Optional spices: garlic, onion powder, cayenne, curry powder, nutritional yeast

Directions:
• Preheat oven to 350 degrees.
• Wash kale, cut stems off and cut or tear leaves into small pieces.
• Place kale in a bowl, drizzle olive oil over kale and mix until leaves are well covered.
• Lay kale out on a baking sheet and sprinkle with salt and spices, if using.
• Bake for 10 minutes or until kale turns a bit brown, keeping an eye on it as it can burn quickly.
• Turn the kale over and bake the other side for about 5 minutes or until crispy. After a few batches the kale will be done quicker and there will be no need to flip.


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