Spicy Kale Crisps

They are light, crispy, and delicious. Simply toss kale in olive oil and spices, and dehydrate into crisps.

Ingredients

6 cups bite-size pieces of kale, tightly packed (about 1 bunch)
3 tbsp agave syrup or honey
2 tbsp extra-virgin olive oil
½ tsp sea salt
½ -1 tsp powdered chipotle or cayenne powder

Place all the ingredients in a large mixing bowl, adding the chipotle or cayenne to taste, and toss to mix well.

Spread on two 14-inch-sqaure Excalibur Dehydrator trays and dry at 105°F for 4 to 6 hours, until dried.

Note Chipotle powder is made from ripe, red jalapeno peppers that have been slowly wood-smoked. Chipotle peppers are rich, smoky and hot (but not searing).

Cheezy Kale Crisps

Ingredients

1 cup red pepper, seeded and chopped
1 cup cashews
2 tbsp nutritional yeast
2-4 tbsp water, as needed
2 tbsp agave syrup or honey
1 tbsp olive oil
½ tsp sea salt
6 cups bite-size pieces of kale, tightly packed (about 1 bunch)

Method

Place the red bell peppers in a blender, then the remaining ingredients, except for the kale. Blend, using only enough water to process into a thick cream.

In a large mixing bowl, toss the pepper mixture mixture with the kale, coating it evenly.

Spread the kale onto two 14-inch-square Excalibur Dehydrator trays, and dry at 105°F for 8-10 hours.