Kale chips are always a lifesaver during any healthy eating phase I have gone through.  They satisfy that crunchy cheesy craving with being approved for any plan I've been on.  I got tired of paying the high price until a friend of mine bought a bag from a local health food store.  They were the most amazing version I have ever tried.  I was happy to give my money to a small local business that created such a tasty snack!  Then my friend blew my mind when she took a class there and got the recipe!  It was the reason I bought an Excalibur food dehydrator!...  to my defense I was pondering it for years and then jumped on it when it was Amazon's Deal of the Day, as did my friend!  It was like the universe wanted us to make kale chips!  And I do...  just about every week!  I'm not going to say it's easy, but it it worth it.  It's a giant mess and takes some fussing but the results are pretty awesome.

Cheezy Kale Chips ​by Karen's Holistic Health
2 heads Kale
1 cup Tahini
1/2 cup Coconut Aminos
1/2 cup Apple Cider Vinegar
1 tsp Onion Powder
1/2 tsp Garlic Powder
3/4 tsp Sea Salt
1 1/2 cup Nutritional Yeast
juice of 1 lemon
Water for desired consistency: 3/4-2 cups

Wash kale, remove center stems.  Tear kale into small pieces so it will lay flat.  I find a heavy curly kale works best for chips.  The more delicate leaves don't hold up as well.  Lay the kale out and dry slightly.  I like to make a thick sauce so some water on the leaves is ok.  If you make a thinner sauce you will want to dry the leaves more so the sauce sticks better.

Blend all other ingredients in high powered blender.  The amount of water takes some experimentation.  Karen's recipe calls for 2 cups of water but that makes a very thin sauce and enough to cover 4 heads of kale.  I found that I like a thick concentrated sauce so I use around 3/4-1 cup and it will cover 2 heads kale.  

Pour blended sauce over kale and work into leaves.  When the sauce is thin this is an easy task and you will have plenty left over.  If you make it thick as shown you really need to work it in, making sure it covers each leaf.  Leaving the leaves wet if using a thick sauce helps a lot.

Lay kale on dehydrator sheets in single layer.  Some of the curly ends will not want to lay flat.  Gently add the next tray on top to help flatten and make smooth chip.  

Dehydrate 6 hours at 108 degrees.  Store chips in plastic bag in the fridge.  If you have extra sauce it will last 4-5 days in the fridge.

Parsnip & Carrot Chips
by Cynthia Nims, "Salty Snacks, Make Your Own Chips, Crisps, Crackers, Pretzels, Dips and Other Savory Bites"

1 pound large carrots
1 pound large parsnips
vegetable oil, for frying
1 teaspoon kosher salt 
1/2 teaspoon fresh thyme, minced

Serves 4-6

Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won't form large enough strips to be fruitful for frying.  These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl.  Turn the carrot in your hand about one quarter turn after
every 4-5 strips, so you'll generally have strips of similar width and length overall.  Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly).

Pour about 2" of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan).  Bring to 375 F over medium heat.

While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme.

Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, about 1-2 minutes.  Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help
the strips and scatter them on paper towels to drain.  Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed.  
 
Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve.  They will be best served shortly after frying.