CHIPOTLE KALE CHIPS

Kale chips is my ultimate snack food. Because it is dehydrated, it is lower in fat, and it keeps all the nutrients intact. Kale has an ANDI (aggregated nutrient density index) score of 1000 which is the highest score possible. So go ahead and eat your greens!

CHIPOTLE KALE CHIPS

Ingredients:

3 large bunches of dinosaur kale
1 cup sunflower seeds
1/2 red pepper
2 tablespoons chopped sundried tomato
1 dry chipotle pepper (soaked for 1 hour to soften)
1 tablespoon raw apple cider vinegar
1 tablespoon fresh lime juice
2 tablespoons Bragg liquid aminos
1 tablespoon nutritional yeast
3 garlic cloves
1 teaspoon oregano
Salt and pepper to taste


Preparation:

Remove and discard the center ribs and stalks of the kale. Tear the leaves into roughly 3-inch pieces. Wash the leaves and let them dry. While the leaves are drying,  mix together the remaining ingredients until smooth in a high speed blender,.
Place half of the leaves in a large bowl, pour 1/2 of the chipotle cheese, and toss with your hands until the leaves are thoroughly coated.
Place the leaves in a single, even layer on the dehydrator screens.
Repeat with the other half of kale and chipotle cheese.
Dehydrate at 105F for 12 hours, turning once 1/2 way through.

This will make 3-4 trays (8-12 servings depending on the size of your kale)