These spicy tomato dehydrated kale chips are easy to make, and are alkaline-forming, loaded with nutrients, and hard to stop eating for a healthy snack.
Throw the olive oil, sun-dried tomatoes, fresh tomatoes, garlic, Italian seasoning, lemon juice, salt, and red pepper flakes into your high-speed blender, and blast on high for 30 to 60 seconds, until smooth and creamy.
Place the leaves on mesh screens fitted with non-stick sheets, and place in your dehydrator at 115 degrees for about 8 hours until crisp.
Photo by Trent Lanz and styling by Alicia Buszczak