Copycat Recipe: Rhythm's Zesty Nacho Kale Chips

Wash your kale and remove all of the stems. Tear the kale leaves into bite sized pieces. Lay kale pieces out in a thin layer on some towels and let the water drain and the leaves to dry. You want to make sure the leaves are dry before tossing them with the sauce.In a high-powered blender or a food processor, combine all of the ingredients (except the kale) and blend until smooth and creamy. An immersion blender works well too. Make sure you taste for salt. I like lots of salt, but others may not like as much.Pour the sauce in a large bowl and then add the dry kale leaves. Using tongs (or your hands), toss the leaves in the dressing until coated.If you have a dehydrator, dehydrate the kale chips, following your dehydrator's instructions.If you're like me and have to use your oven, pre-heat the oven to 170°.Line some sheet pans with parchment paper. Spread the kale leaves out on the pans, making sure there are not big clumps of leaves stuck together. You want to make sure each chip has room to dehydrate on the pan.Bake in the oven for 3-5 hours, or until the chips are dry and crispy.You can also dehydrate in your dehydrator at 115 degrees for 6-8 hours.Store in an airtight container. If you want to keep your chips crisp, you can use a couple of the moisture packs that come in vitamin bottles, or add a couple tablespoons of uncooked rice to the bottom of the container. This will help absorb any moisture and keep your chips dry. I do this with my salt shakers -- add some uncooked rice to the shaker and it keeps the salt from clumping.Enjoy!