I wanted something spicy to snack on during Superbowl XLIX so I puréed 4 oz of firm tofu with a leek, fresh parsley, fresh cilantro, garlic, equal parts spicy mustard and sriracha sauce, juice of 1/2 a lemon, 2 TBS of maple syrup and 1/2 cup of fine ground corn meal with a pinch of salt.
Wash the kale. Break it into bite size pieces. Dip it in the batter, wipe away the excess and bake it in a foil pan in a 325* oven for 30 minutes than lower the temperature to 200* to finish drying out the chips. Store in a paper bag and serve like chips.
Enjoy!
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