Almond Butter Sauce Kale Chip Recipe
1 very large bunch of kale (or 1 1/2 small bunches), deveined

1/2 cup raw almond butter (scant)
juice from 1 lime (2 tbsp.)
1/4 onion, ground in food processor
1 tbsp. finely grated ginger
1 tsp. maple syrup
1/2 tsp chili sauce
1/2 of one zucchini, finely grated

Combine ingredients for sauce, put clean and spun dry kale in a large bowl, massage sauce into leaves and dehydrate on 115f for 6+ hours or longer until leaves are dry and crunchy. The curlier the leaves, the longer you will have to dehydrate.
Use any leftover sauce for dressing.