Don't turn your nose up at these, you won't even be able to tell they are kale when you are done. These are a great alternative to other types of chips. They are salty, cheezy & crunchy, and dare I say addictive in a GOOD way! Use organic if possible! If you don't like the heat of the chipotle, even though it adds a lovely smoky, depth, you can easily leave it off. This recipe is easily doubled or tripled, which is a good idea, because if you are like me, I eat half of the kale before it even makes it into the dehydrator...

1 bunch of kale, stemmed, and torn or chopped into 1 inch size pieces

juice 1/2 lemon

extra virgin first pressed olive oil

2-3 T nutritional yeast

salt to taste

ground chipotle powder

1. Throw the kale in a large bowl. Pour the lemon juice on top and drizzle with a tiny bit of olive oil. Sprinkle the nutritional yeast, salt and chipotle powder on top.

2. Using your hands, massage the ingredients into the kale very well. Let sit for 5-10 mins. Massage it again. Let sit another 5-10 mins.

3. If you have a dehydrator, place on a teflex liner on the dehydrator tray, and dehydrate at 105 degrees for 4-5 hours until crispy. If you don't have an Excalibur tray dehydrator, you could use parchment paper in any other type of dehydrator. Alternatively, you could also place on a parchment lined cookie sheet and cook on the lowest heat of the oven until crispy.