Kale Chips (Alkaline, GF, Raw, Vegan)

These kale chips are so great! Something resembling a healthy version of Doritos or other cheese flavored crunchy thing. They are usually gone in about 30 hrs or less around here, and there are only 2 of us eating them. We went to the local farmer's market today and there was someone selling kale chips there for $9 for a small bag, probably a bit bigger than a sandwich bag. But, they weren't even alkaline (used cashews for the base & had nutritional yeast in the mix) nor did they taste nearly as good.

The topping for the kale, the 'cheese', can be also dehydrated without the kale and used as a crumbly cheese-tasting topping for salads or wraps, or if you love the taste of cheese like I do, just to throw in your mouth from time to time.

1 large bunch of kale, washed & torn into 4-6 inch pieces

Cheese Topping
1 C pumpkin seeds, soaked 4-6 hrs, rinsed well
2 Tbs tahini
juice of 1 lemon
1 tsp RealSalt
1 red bell pepper
2 Tbs Bragg liquid aminos (or Nama Shoyu)
1 Tbs hemp seeds
1 1/2 tsp. Onion Powder
1/2 tsp. Agave syrup (optional)

Put all ingredients for the cheese into a food processor and blend until smooth. Combine with torn kale leaves, making sure each leaf is covered. Place on dehydrator try and dehydrate for about 6 hours. You can tell by looking at them if the cheese is dried all the way. The dried cheese will be lighter in color. Some dark spots are fine since it's not going to be a perfectly even coating.