Ginger Wasabi Kale Chips (easy, raw, vegan, tasty!)

I am a complete potato chip junkie...something about that crisp salty tasty snacky goodness gets me every time...but at 150 calories and 10 grams of fat per serving of Lay's Classic Potato Chips, and knowing how easy it is (at least for me. ACK!!!) to scarf down about 8 servings at a time, regular potato chips are something I need to avoid. Imagine my delight when I found that kale chips satisfy that urge for a salty munchie!

This recipe is really easy - all you need is:

• a dehydrator (I love my 9-tray Excalibur)
• a bunch of fresh kale
• 1/4 - 1/2 tsp. wasabi powder
• fresh ginger, about 1" knob, washed and peeled
• 1/4-1/3 cup miso

1. Wash the kale and shake it dry.
2. Pull the leaves off the kale stems and tear leaves into bite-sized pieces (about 2-3" diameter or so)
3. Place torn kale leaves into a large bowl.
4. Grate ginger over kale leaves.
5. Sprinkle a small amount of wasabi powder over kale leaves.
6. Scoop miso onto kale leaves.
7. Use your hands to mush the miso onto all of the kale leaves, mixing well and distributing ginger and wasabi as evenly as possible.
8. Lay seasoned kale leaves onto mesh dehydrator trays, spreading apart in a single layer (you'll probably need 2-3 dehydrator trays to dry all of the leaves).
9. Dehydrate at 105 degrees Fahrenheit for 3-5 hours, or until completely dry.
10. Store in an airtight container.

Leftover crumbs can be sprinkled onto a salad for extra flavor.
I will be experimenting with different flavors, and will post here the results.

Have fun, and bon appetit!