Cheesy Kale Chips
1 bunch of kale
1 cup of cashews (soaked for at least 2 hours)
2 tbsp. fresh lemon juice
5 tbsp. Nutritional Yeast
1 red bell pepper
1 tsp. Celtic sea salt
1 tsp. garlic powder
1 tsp. paprika
Preheat oven to 200º F.
Wash kale leaves and let dry completely (salad spinner works great here). Once dry, remove the thick stems and tear up the leaves into chip sized pieces. Set aside the kale pieces in a bowl.
Combine cashews, lemon juice, nutritional yeast, red bell pepper, Celtic salt, garlic powder and paprika in a food processor and blend until completely combined to a thick consistency (like a dip). Place mixture in bowl of kale and start massaging the mixture onto the kale.
After the kale is thoroughly covered, spread out the leaves onto two parchment-lined baking sheets. Don't overlap the kale. Bake in the oven for two or more hours, or until crispy.
*For raw kale chips, dehydrate at 115ºF in a dehydrator for 4 or more hours.