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The absolute perfect snack for an afternoon pick me up! Making your own kale chips is also a great way to save some money and have a blast creating some unique flavor combinations that will drive your taste buds wild!

Kale is an extremely beneficial leafy green yet so many people struggle with the taste and texture, so a crunchy kale chip just might be the perfect solution for you to get those nutritional benefits in!

WARNING: These kale chips are seriously might even eat them all up before putting them in the oven or dehydrator!

Crispy Wasabi Kale Chips Ingredients: -1 bunch of organic kale, rinsed well -1 cup of soaked cashews (soaked for at least four hours) -1/2 cup of almond milk (you might need more or sub 1/2 cup of water) -1/2 tablespoon of ginger powder (I get mine from Lily Choi Natural Healing) -1/2 tablespoon of wasabi powder mixed with hot water and set aside for at least five minutes (this allows the wasabi to gain more spice the longer it sits) -sprinkle of pink salt -1/2 teaspoon of apple cider vinegar -handful of sesame seeds (optional)

Directions: -Mix wasabi powder and hot water well and set aside -Wash and dry kale very well -Take soaked cashews, almond milk, ginger powder, wasabi mix, pink salt and apple cider vinegar and blend together until a nice creamy consistency is reached (you might need to add more water) -Pour sauce onto kale and with clean hands, massage kale and sauce gently - this helps to loosen up the kale and allow the sauce to cover all parts of the leaf well -Place in dehydrator at 115 for 12 hours

*If you do not have a dehydrator, preheat the oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper and bake for 15 minutes (I haven't tried this recipe in an oven so I'm not sure what the texture would be like but they should bake for a minimum of 15 minutes)

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