Tangy Cumin Lime Kale Chips

  We've been makin' and munchin' a whole lot of kale chips lately.  I know a certain kale chip zombie around here who falls into a deep trance while putting one kale chip after another into his mouth, eyes glazed over, totally in the kale-zone.  Addiction to kale chips is a habit I can support, and encourage, by keeping the Excalibur stocked with yummy new varieties.  Just look at this big guy:

We fill up tubs and bags, but they don't stay full very long.

This week I was craving something tangy, so I got out the limes.

Tangy Cumin Lime Kale Chips

In a high speed blender:

• 1 cup raw cashews
• 1/4 cup raw tahini
• 2 tablespoons nutritional yeast
• 1 tablespoon miso
• juice of 2 medium limes - about 1/3 cup
• 1 tablespoon cumin
• dash of red pepper flakes
• generous pinch of sea salt
• 1 cup + 2 tablespoons water

This should be about the consistency of creamy salad dressing.  Now, take one bunch of kale, washed and de-stemmed, and coat each leaf.  Use your hands to massage the sauce into every curl and surface of the kale.  Like this:

This is messy, but totally worth it! Spread out on dehydrator trays and dehydrate until dry and crispy.  You can make these in an oven if you don't have a dehydrator.  Put your oven on it's lowest setting and keep the door cracked open.  Be prepared to enter the kale-zone.

This kale is about to meet my salad spinner. weeeeeeeeeeee.

Hope your weekend is off to a great start.  EAT SOME KALE.  Yum.