Spicy Thai Kale Chips

By bersbear

Ingredients

• 1/4 cup raw almonds (or almond butter)
• 1 tablespoon fresh lemon juice
• 2 teaspoons raw honey
• 1 tablespoon tamari
• 1 inch fresh ginger, grated
• dash cayenne

Preparation

Step 1

1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend.

2. With your hands, mix together the kale and marinade, massaging gently.

3. Transfer to dehydrator rack or parchment lined baking sheet.

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. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.