They don't look pretty but they taste sooooo good!
1 head organic kale, torn
1 handful of english spinach
1/2 cup soaking water
2 tablespoons olive oil
3 tablespoons tamari
2 tabelspoons apple cider vinegar
1 teaspoon paprika
2 teaspoons cumin
1 teaspoon garlic powder
1 cup sun-dried tomatoes
1 cup soft dates (I used regular dates softened in boiling water)
Preheat oven to 170F or the lowest setting. If using a dehydrator work with the low setting (105F) for 10 hours.
Pulse kale & spinach in a food processor until chopped roughly and place in a bowl.
Blend all other ingredients in a high-speed blender or food processor until smooth.
Thoroughly combine the kale and sauce in a bowl until all the kale is coated.
Spoon small amounts of kale mixture cookie tray covered with non-stick baking paper.
Bake for 8-10 hours, or until chips are firm and can be removed.
They can be eaten straight away or layed out on a drying rack to crisp up.