Spicy Thai Ginger Kale Chips

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 bunch kale
• 1/4 cup unsalted almonds (or almond butter)
• 1 tablespoon fresh lemon juice
• 2 teaspoons honey (recipe calls for raw but i use regular)
• 1 tablespoon tamari
• 1 inch fresh ginger, grated
• 1 dash cayenne

Recipe

• 1 1. place all marinade ingredients in blender or food processor and process until smooth. add water as needed just in order to blend. remember: you will be drying this out again later.
• 2 2. with your hands, mix together the kale and marinade, massaging gently.
• 3 3. transfer to dehydrator rack or parchment lined baking sheet.
• 4 4. stick in your dehydrator on medium-high setting (i use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
• 5 5. in the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. drying times will vary in oven.