Kale Chips
As opposed to the classic potato chip, kale is low in calories, high in fiber, and has zero fat. It is also great for aiding in digestion.
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  1. 2 large bunches of kale, stems and inner ribs removed
  2. 1 small lime, juiced
  3. 2 Tbsp. organic extra virgin olive oil
  4. 2 Tbsp. almond butter
  5. 1 Tbsp. raw honey
  6. ½–1 tsp. crushed red chili flakes
  7. ½ tsp. Herbamare or another organic spice blend
  1. Preheat oven to 250 °F. Note: Baking kale chips at any temperature over 250 degrees causes them to burn. It may take longer at a lower temp, but the flavor and crisp are worth it. Sanoviv suggests using a dehydrator.
  2. Cut kale into large pieces.
  3. In a small bowl, whisk together the remaining ingredients.
  4. Place the kale into a large bowl and toss with the mixture. Use your hands to gently toss the mixture, coating each leaf. Distribute the kale evenly, in one layer, on a large baking sheet. Bake for about 40 minutes, flipping the leaves periodically. You should only need to do this 2–3 times during cooking. Note: If chips are not crisp and dry at the end of cooking time, put them back in the oven until they are crisp.
  5. Allow the chips to cool on the baking sheet, then transfer to a bowl to serve.
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