Tangy Kale Chips

Serves 4

• 1 tbsp tahini
• 1/2 cup cashew nuts (soaked for 1 hour)
• 2 tbsp nutritional yeast flakes
• 2 tbsp lemon juice
• 1 tsp spirulina powder (optional)
• 1 tsp garlic salt
• 1 large head of kale torn into chip size

1. Preheat oven 150 degrees or set dehydrator to 115 F
2. Blend the tahini, cashew nuts, nutritional year flakes, lemon juice, spiraling, garlic salt and 2-3 tbsp water to create a thick sauce.
3. Place kale in a large bowl and pour over the tahini mixture. Massage the sauce into the kale using your hands- the kale will begin to wilt. Coat well.
4. Grease baking sheet with coconut oil and arrange the kale in a single layer and bake in the oven for 15 minutes – then use a fork to flip chips over to cook 5-10 more minutes until crisp. They should be crunchy.
   *If using a dehydrator, spread kale chips onto 2 trays and dehydrate for 8 hours (overnight).
5. Allow to cool and store in an airtight container.

• Calories: 159
• Carbs: 13
• Fat: 12
• Protein: 10
• Sodium: 471
• Sugar: 3