Kozmic Kale Chips

Kale Chip Recipe by Sara Kozminske

Kozmic Kale Chips (spicy)

6 bunches of kale
1/2 Cup lemon juice                                                                              
1/2 Cup olive oil
1/3 Cup tamari (wheat/gluten-free)
1 1/2 T chili powder
2 T cumin
1 1/2 t oregano
1 T raw agave
1/2 Cup nutritional yeast
1 small clove minced or crushed garlic
1/4 t cayenne
1/4 t. fresh ground black pepper
Wash, dry, and de-stem kale. Set aside. Stir all ingredients except kale into a large bowl. Mix well. Tear kale into the mixture, massaging in the dressing by hand. Spread onto dehydrator sheets evenly and dry 6-10 hours. If you don’t have a dehydrator, use your oven at it’s lowest setting. Bake for 30 minutes, flip the chips, and bake for another 30 minutes, leaving the oven door open a crack. 
There are many variations, depending on how simple you like it, and what flavor you’re looking for. For example, add sea salt, pepper, olive oil & apple cider vinegar to the kale for salt and vinegar chips. You can  do tomato, cashew, lemon or lime, salt, pepper, garlic and nutritional yeast for cheesy kale chips.  You can substitute tahini (sesame seeds) or olive oil for cashews as well.  If you do use raw cashews, soaking them for an hour or two will up the level of cheesyness.  You will need a blender, grinder, or food processor for the cashews. You can also add 1-2 more tablespoons of nutritional yeast for some extra cheesy goodness instead of, or along with the cashews.  Add some curry and fresh ginger for a little heat, especially in the winter months. Enjoy!