Ranch Kale Chips

“Hey, D”, my ex-husband asks. “What was our recipe for kale chips again?” I love that he’s growing kale and making kale chips! Not so easy with the three-month growing season in Montana. This recipe uses a faux-ranch dressing that tastes amazing on kale chips. Yum!

kale-chipsRecipe of the Day – Ranch Kale Chips

Ingredients:

2 heads kale
1/2 c. tahini, almond or cashew butter
juice of 1 -1 1/2 lemons
1/3 c. apple cider vinegar
1/4 c. Bragg’s amino acids, coconut aminos or soy sauce
splash or water
1/4 c. nutritional yeast
1/3 c. olive oil
2 cloves garlic, minced
1 tsp garlic powder
3 tsp. onion powder
1 tsp. dill
1 tsp. salt
1/4 c. parsley

Directions:

  1. Wash 2 heads of kale.
  2. Strip off leaves.
  3. Tear into chip-sized pieces. Put in a bowl.
  4. Drizzle over with a mix of the rest of the ingredients.
  5. Massage into the leaves.
  6. Dehydrate 24 hours at 105 degrees or until crispy, sometimes 2-3 days, depending on your dehydrator.

Word of the Day – ex-esposo – ex-husband

Tip of the Day – Eat these for a travel food, all during the day, whenever your salty habit kicks in. They’re amazing and amazingly good for you!

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