1. Peel the yam (AKA remove outer brown skin). Using a carrot peeler works great.

2. Slice the yam into THIN SLICES using a MANDOLIN SLICER. This is a finicky recipe and it will only work if you use a mandolin slicer. You are making thin chips here. YAM CHIPS DO NOT WORK OR TASTE GOOD UNLESS THEY ARE THINLY SLICED, LIKE A THIN POTATO CHIP. DO NOT CHOP THEM LIKE FRIES, THEY WON'T DEHYDRATE PROPERLY IF YOU DO THAT. Sorry for yelling at you but it's true :)

3. Place sliced yam slices onto a dehydrator sheet covered with parchment paper (do not put oil or salt or anything on the yam slices.)

4. Dehydrate! Dehydrate on high for one hour, then reduce heat to 115 degrees. Dehydrate until they are dry, they will curl up and look like this photo. You will know that they are ready once they are crispy!

5. Before eating, place chips in a ziploc bag. Sprinkle a tiny bit of olive oil (add way less than you think you will need, it only takes like, a tiny splash to coat them well and you don't want to over-oil them) in the sac. Shake and squish a bit inside the sac to distribute the oil. Once the oil is well distributed on the raw yam chips, add a bit of sea salt and any other flavoring that you like (like dill or onion powder or whatever).

Eat immediately! They don't keep well once you've seasoned them with the oil and spices, so... eat immediately.

1. Get one large bunch of kale.

This first photograph actually shows two bunches of kale, but I wanted to show you what the size is like, and I used my camera's lens cover to show you the scale.

So this photo shows 1 bunch of kale lying on the counter as an example, and it shows the other bunch of kale that has been ripped up and placed in a bowl -- to be made into kale chips.

2. Now we are creating "chips." Leave the kale quite big because they will shrink when dehydrated so try to leave each piece of kale quite big. Place smaller pieces of kale directly in the bowl. (If you have very large pieces of kale that have hard stems in the center cut the stems out. However, you don't have to cut the stem out of small pieces. The only purpose re: cutting the hard stems out is the big stems can be kind of dry and hard after being dehydrated.)

3. You should now have a great big bowl full of kale. There is a lot of airspace in the bowl because kale is kind of fluffy and sits on top of each other. Add all remaining ingredients into the bowl on top of the kale.

4. Wash your hands thoroughly and then mix all the ingredients together using your hands. Your hands will get coated in oil and spices, but trust me. You have to do it this way--it's the only way to get this raw kale chip flavouring mixture thoroughly mixed and on each leaf. Mix very very thoroughly by massaging the kale with your hands. You want to make sure the spices are quite evenly distributed. If you find the mixture is quite dry and sticking on your hands you have my permission to add one more tablespoon of extra virgin olive oil to this kale chip recipe. However, do not add any more than that because you don't want them to be too oily because they won't dehydrate properly if they're totally soaked in oil.

5. Your raw dill pickle kale chips should now look like this. (These are actually a bit too chunky re: flavor distribution--see how you can see chunks of flavoring on the chips? Try to get them better distributed than I did. I didn't add quite enough oil, I only added 3 tablespoons in total, but I probably should have added 4 total.) Another way to think about this is that it should look like a nice kale salad with a reasonable amount of dressing coating each piece, similar to salad. (By the way - This won't taste very good right now, so don't eat it like salad!)

6. Place your chips in a single layer on dehydrator sheets. You don't need any teflex or parchment paper or anything--just lie them on dehydrator trays. You don't have to lie them out perfectly; just make sure you don't have pieces lying on top of one another.

7. Dehydrate for 1 hour at 120 degrees. Reduce heat to 105 and dehydrate for a couple more hours. Check on them quite soon, because small pieces will crisp up quickly and you can snack on them right away! Compared to most dehydrator recipes this raw dill pickle kale chip recipe actually is pretty quick to make, and you can be enjoying them within a few hours. Don't eat them when they're still a bit soggy, they taste gross that way. Wait until they're totally dry and crispy.

8. We usually tend to consume these raw dill pickle kale chips really quickly, but they do keep quite well stored in tupperware or ziploc bags (provided that you've totally dehydrated them so that there's no moisture left in your kale chips - Ie. dehydrate them for 24 hours or longer!). Beware - kale chips DO NOT travel well at all because they are really fragile. So eat up! :)

1. Throw the corn and yellow pepper in the food processor. Process until almost smooth.

2. Add the remaining ingredients and process in your food processor until nicely blended for cracker/chip type texture. Don't over-process.

Note: Flax seeds act as the binding agent (keeps this recipe stuck together) so don't omit the ground flax for God's sake! This raw corn chip recipe needs flax!

3. Throw the mixture in your dehydrator.  As per the above photo, circles are the easiest to lay out in your dehydrator. But you can also do a whole sheet and then cut or snap them when they're partially dehydrated.

4. I usually dehydrate at 115 degrees for the first hour and then lower to 105 for the remaining time frame. Check them after four hours. If possible, flip them over and dehydrate for another four hours or so. Remember, dehydrating is an art and depends on lots of variables. So just check on 'em every once in a while.