Ingredients
1 bunch kale (or about 4-5 cups torn leaves)
1 clove garlic
1 Cup Cashews, soaked 4-5 hours
1/4 Cup Nutritional Yeast
1/3 Cup water
2 T Olive Oil
1/2 tsp Smoked Paprika
1/4 tsp Chipotle
Pinch Sea Salt
It’s easy to customize your own version of seasoning, such as fresh lime juice, garlic, olive oil, sea salt and cayenne pepper for a latin spicy chip.
Preparation
Wash and spin dry kale. Remove the tough spine and tear into bite size pieces, keeping in mind that they will shrink in size as they dehydrate.
With processor running, drop in garlic and mince.
Add the rest of the ingredients and process until smooth.
Pour over kale chips in a bowl and massage until kale is coated.
Dehydrate on screens at 115 degrees for 4-6 hours or until crisp.
