*the fine print: These come out beautifully if you use a dehydrator. I haven't tried them in the oven and don't know if you would get the same crispy, flavorful results.
Ingredients:
1-2 bunches organic kale
the juice of 1-2 whole organic lemons
1 organic red bell pepper, chopped fine
1/2 cup raw cashews, soaked in water for at least 30-60 minutes (you can also use pine nuts or macadamia nuts)
dash of cayenne pepper, red chili flake or simply black pepper, to taste
Celtic sea salt to taste
1-2 Tablespoons of nutritional yeast
Directions:
Wash kale well, then run a sharp knife in line with the stem of the kale, cutting off the leaves. (You can use the kale stems in vegetable juice or green smoothies).Break the kale into smaller pieces or leave them whole, and place them into a large mixing bowl.
In a blender or food processor, blend cashews, lemon juice, chopped red bell pepper, chili flake/pepper, sea salt, and nutritional yeast. You may need to add more lemon juice and/or more water to get this to mix easily. Blend well! You want the resulting mixture to be the texture of a creamy alfredo sauce.
Pour the saucy mixture into the bowl of kale, and massage into the kale by hand until all pieces are well coated.
Spread the kale evenly onto dehydrator trays, preferably lined with teflex sheets. If you don't have teflex sheets, your chips will still turn out fine...you'll just have a bit of a mess to clean up after as the sauce will drip through the mesh dehydrator sheets. No worries...they taste so good, it will still be worth it!
Dehydrate at about 110 degrees in dehydrator for 4-6 hours or until completely dry and crunchy. Store in an airtight bag (or eat the entire batch as soon as it comes out). My batches rarely make it into storage - LOL!
Enjoy the magic!

