Cheesy Kale Chips
¾ cup raw cashews
1 bunch kale, washed and dried
½ red bell pepper, stem and seeds removed, chopped into larger pieces
1 clove of garlic, peeled
1 tbsp soy sauce (gf if necessary)
1/3 cup nutritional yeast
1 lemon, squeezed
Cover the cashews with water in a small bowl and let soak for at least 1 hour before processing.
Preheat oven to the lowest setting (usually 180 degrees F)
Line several baking sheets with parchment paper.
Trim the stems from the kale leaves and cut each leaf into chip size pieces.
Drain the cashews and add them, the red pepper, garlic, soy sauce, oil, nutritional yeast and lemon juice to a food processor. Blend until smooth.
In a large bowl combing the kale and the cashew paste, making sure the kale is evenly coated. Then place the kale on the baking sheets ensuring room between each piece with no overlap.
Bake kale until crisp and completely dry, between 2 and 4 hours. Check after the first hour and turn leaves over. Check periodically. Chips will be ready when crunchy and stiff and topping doesn’t feel chewy or moist. They can be kept in an air tight container for a week.