Spicy BBQ Kale Chips

Their flavor is so wonderfully complex; a perfect balance of salty, sweet, sour and spicy. "These are incredible! ". That and the fact that I

love them these Spicy BBQ Kale Chips are Good! ;-)

Spicy BBQ Kale Chips

1 head organic kale, torn

2 chipotle chilis, soaked (seeds removed)

1/2 cup soaking water from chipotle chilis

2 tablespoons olive oil

3 tablespoons nama shoyu/tamari

2 tablespoons apple cider vinegar

1 teaspoon paprika

2 teaspoons cumin

1 teaspoon garlic powder

Pinch cayenne

1 cup sun- dried tomatoes , soaked

1 cup soft dates

- Blend all ingredients in a high - speed blender until smooth.

- Thoroughly combine the kale a sauce in a bowl until all the kale is coated.

- Evenly scatter the kale on a non-stick dehydrator sheet in a way that will allow the air to circulate around it.

- Dehydrate at 105 degrees F for around 10 hours. Remove from the non-stick sheet, transferring to a mesh sheet and continue dehydrating until the kale is completely dried out.

Russell James, recently applied his culinary expertise to this popular snack. (Make sure to watch his video here!)