Onion Kale Dip
1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, minced
3 cups chopped kale leaves, packed
1 package (454g) medium-firm tofu, drained
1/4 cup freshly squeezed lemon juice
2 tablespoons nutritional yeast flakes
2 teaspoons  apple cider vinegar
1/4 teaspoon onion powder
Sea salt to taste
Cayenne pepper to taste

Potato Chips
2 russet potatoes, washed and sliced into paper-thin slices
2 tablespoons extra-virgin olive oil
Sea salt

To make the dip, heat the olive oil over medium heat in a medium skillet. Add the onion. Cook until soft, about 7 minutes. Add the garlic and kale. Cook until the kale leaves are soft and the garlic is fragrant, about 3 minutes longer. Remove from heat.

Put the tofu, lemon juice, nutritional yeast, cider vinegar, onion powder, a sprinkle of salt, and a few dashes of cayenne pepper in a food processor. Process until smooth. Add the onion mixture. Process again until smooth. Taste for seasonings, adding additional salt and cayenne as needed (lots of cayenne is delicious here!). Refrigerate at least 3 hours, though the flavors will come together even more overnight.

To make the potatoes, preheat the oven to 450 degrees F. Line a baking pan with parchment paper or a Silpat. Put the sliced potatoes in a bowl filled with water. Let soak 5 minutes. Rinse well, until the water runs clear. Dry thoroughly.

Toss the potato slices with the oil, salt, and pepper, mixing well. Spread the potatoes onto the prepared pan in a single layer. Bake for about 12 to 20 minutes until browned, depending on thickness (if you weren’t consistent in your slices, you might have to check, remove some from the pan, and bake others longer). Once they are all baked, transfer them to a bowl and set aside.