• 1 large bunch Kale
• 1 Tbsp fresh lemon juice
• 1.5 tsp Old Bay Spice (Here’s a link to make your own Old Bay Spice substitute)
• a couple pinches of Sea Salt
• *Optional- 1.5 nutritional yeast.. I just started adding this as it gives the Kale a cheesy flavour

OIL-FREE WASABI GINGER LIME KALE CHIPS (MOSTLY)

Okay, this recipe is “mostly” fat-free.  The sesame oil is for flavour, you can choose to eliminate this of course.   But it is so good with it… Just saying

• 1 large bunch of Kale
• 1 Tbsp of fresh lime juice
• 1 tsp wasabi powder or 1 tsp wasabi paste
• 2 tsp grated fresh ginger or the fresh in the tube ginger
• 2 tsp soy sauce ( I use gluten-free/organic )
• pinch of sea salt
• 1/4 tsp sesame oil (For flavour)

1. Pre-heat the oven to 170°F for the dehydrated version
2. Wash the kale and then either air dry on a clean tea towel, use a salad spinner or dry with paper towel.  Tear the kale leaves away from the fibrous stem in medium-sized pieces.  You don’t want them too small as they will shrink considerably in the oven.
3. Once dried place the kale into a bowl and add all the ingredients of the above desired recipes, or a flavour combination or your own.
4.  Massage the kale until all the flavourings are coating the kale.
5. Place on a baking sheet covered in Parchment and spread the kale evenly apart trying not to overlap pieces.
6. Place into the oven for 1.5 hours for a “quick like dehydration process”  IMO.. You have a better chance to not get that burnt taste that sometimes comes with fast baking kale on higher heat.  This could take 15 minutes less or longer depending on your oven’s calibration. ( For a faster cooking time preheat oven to 275°F. You will need to bake the kale chips for 10-15 minutes being careful not to burn them)
7. Remove the Kale chips from the oven when the Kale chips are crunchy and dry like chips.
8. Enjoy!