Kale Chips

Ingredients

3 cups cashew pieces

3/4-1 cup cherry or grape tomatoes

3/4 cup nutritional yeast

3 garlic cloves or 3 generous tsp of jarred minced garlic

1 tsp salt

1/2 cup lemon juice

2 tbsp apple cider vinegar

Water

Directions

Tear kale off stems into chip size pieces and throw away the stems.
Rinse kale pieces and spin in salad spinner.
Lay out on paper towels to dry.
Blend cashews, tomatoes, nutritional yeast, garlic, salt, lemon juice, and apple cider vinegar until smooth.
Add a little water at a time to get to the desired consistency. I like it a little thicker than salad dressing.
In a large bowl, add 1/4 of the kale pieces with 1/4 of the dressing.
Mix and massage with your hands until all the pieces are well coated. It’s a messy process.
Put on a dehydrator tray and spread out into one layer.
Repeat for apx 4-5 trays total depending on your dehydrator.
Dehydrate at 115 degrees for 24 hours or until crispy.
Store in gallon size ziplock bags.

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