Chili Cheeze Kale Chips

 I cannot get enough kale lately!  In salads, smoothies, soups...which is why I decided to try making kale chips.  After all, it seemed easy enough.  However, I tried it once in the oven before I went raw and burnt them, which is why I have not attempted to make them until now.  I know, everyone else seems to have already jumped on the kale chips train, but better late than never!  I figured the dehydrator was a safe choice however, no burning.  I looked at many different recipes trying to figure out what I wanted in mine, then I kind of just threw one together hoping that it would turn out.  I thought I would go with chili cheese or "cheeze" (I love that word) as I like to call it. soaked sunflowers with nutritional yeast to create the cheesyness, chili powder, lime, garlic, and a bit of chipotle for kick.  The mixture tasted wonderful before it went on the chips, so I knew it would after they were done!  I waited overnight for them to dehydrate and voila!  Delicious kale chips! I was pleasantly surprised, and the best part was they retained their beautiful green color much more than they would have in the oven!

Chili Cheeze Kale Chips
makes about 10 cups

1 cup raw sunflower seeds, soaked for 4 hours, drained
1/4 cup nutritional yeast
1 1/2 Tbsp chili powder
1/2 tsp ground chipotle
1 garlic clove
1 tsp sea salt ot to taste, plus additional for sprinkling (optional)
juice of one lime
filtered water

1 bunch kale, washed and torn into bite sized pieces

In a food processor, combine the seeds, yeast, chili powder, chipotle, garlic, sea salt and lime with about 1/4 cup of filtered water.  Turn the processor on and process until smooth,  a little more water at a time to create a smooth paste about the consistency of nacho cheese.  Place the kale in a large bowl, and pour the mixture over.  Massage the cheeze into the kale with your hands until it is all coated, then place on 2 lined dehydrator sheets.  Dehydrate at 115F until dry overnight (about 8-10 hours). Enjoy!