Raw Kale Chips with Sundried Tomato Dressing

1 bunch of kale, washed and stems removed

Dressing:
1 red pepper
1/3 cup tahini or nut butter
1 cup basil
juice of 1/2 lemon
4 sundried tomatoes, oil removed
sea salt or seasoning blend to taste
(optional) chili oil or chili flakes to taste

Blend all the dressing ingredients.
Pour the mixture in the big bowl. Try the dressing, and if you like it spicier, add chili flakes.
Chop or tear kale into pieces and slightly squeeze in your palms.
Add to the dressing and mix thoroughly.

Dehydrating raw kale chips:
Spread kale pieces on the dehydrator sheets.
Set your dehydrator for 135 degrees and dehydrate for 6 hours.

Baking kale chips:
Pre-heat oven to 350 degrees Fahrenheit.
Spread kale pieces onto baking sheet.
Bake for 10 minutes or until crispy. Take kale out immediately if it changes colour to brown. Cooking Time: 10 minutes.

Produces 3 ziplock bags of chips, so it is wise to double or even triple the recipe. Triple recipe will fit into Excalibur 9 tray dehydrator, and would require 7 hours dehydration.

From: Choose Healthy Food