Spicy Thai Ginger Kale Chips

• 1 bunch kale
• 1/4 cup unsalted almonds (or almond butter)
• 1 tablespoon fresh lemon juice
• 2 teaspoons honey (recipe calls for raw but I use regular)
• 1 tablespoon tamari
• 1 inch fresh ginger, grated
• 1 dash cayenne

1. 1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later.
2. 2. With your hands, mix together the kale and marinade, massaging gently.
3. 3. Transfer to dehydrator rack or parchment lined baking sheet.
4. 4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
5. 5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.

kale, unsalted almonds, lemon juice, honey, tamari, ginger, cayenne

Taken from www.food.com/recipe/spicy-thai-ginger-kale-chips-435384 (may not work)