In a food processor add almond milk, chia seeds, banana and vanilla. Blitz until well combined. Pour into a container and place in the refrigerator overnight. In the morning, arrange with sliced strawberries. Be creative!

Make sure you are starting with dry kale. Remove the stems from the kale. This can be easily done by folding the leaves together close to the stem, grasping the end of the stem with one hand and firmly pulling the leaves with the other hand. Try to keep the kale leaves as large as possible.

Place in a large bowl and drizzle with olive oil. Start to massage the kale. I like to use both hands. You want to be sure that all the leaves, and all the little crevices are coated lightly with olive oil. You don't need that much olive oil, but you do need to massage well. Once you feel all the oil you originally added is distributed, add a little more. Continue this process until all the leaves are shiny and all the parts of the curly leaf are coated. I usually use less than 2 tablespoons of oil.

Then add tamari; start with 1 teaspoon and add more as needed. Make sure that the tamari is well distributed on the kale.

Less is more with the oil and tamari. You don’t want a puddle in the bottom of your bowl and you can always add more. The amount you use will depend on the size of your kale bunch and the size of your kale leaves.

Next add your nutritional yeast. I like to use tongs to distribute. Make sure the leaves are coated. This is what will give your kale chips their cheesy taste.

Add your favorite seasoning.

Place in a dehydrator at 125F/50C for a few hours. Or, you can put it in an oven at the lowest heat possible (you may need to keep the oven door cracked open) for 15 to 20 minutes.

Remove when they are crispy. On the off chance you have any left after making them, store in an airtight container.

 Unleash your inner veg!