Cheesy Cashew Kale Chips

Author: Heather Leno
Servings – 3-4 quarts  Prep Time – 20-25 minutes  Cook Time – 50 minutes    Passive Time – 60 minutes
Ingredients:

1 large head of curly kale

1/2 cup water

1/3 cup diced red pepper

1/2 cup raw cashews

3 tbsp nutritional yeast flakes

1 1/2 tbsp tapioca starch or flour or 1/2 tbsp flax meal

1 tbsp dried onion flakes

1 tbsp hemp hearts. opt.

2 tbsp lemon juice

1/2 tsp paprika or smoked paprika

1/2 tsp salt

1/4 tsp garlic granules or powder

1/4 tsp celery salt

1/4 tsp turmeric

Instructions:
  1. Wash kale, pat dry, tear into 2-3” chunks, removing heavy ribs. Set aside.
  2. Heat oven to 200 degrees convection*. Adjust shelves for 2-3 cookie sheets.
  3. Combine the remaining ingredients in a blender and blend until nice and smooth.
  4. Put dry kale leaves in a very large mixing bowl and pour the sauce over the top.
  5. With your hands spread the sauce evenly over all the pieces of kale, being very careful to get it on both sides.
  6. Lay pieces out on parchment-lined cookie sheets, putting them not quite touching each other.
  7. Cook for 30 minutes, switch pans and cook for 20 minutes more–they should be completely dry. Turn off the oven and let them sit to continue drying for 45-60 minutes.
Notes:

*For non-convection, bake one sheet at a time or rotate 2 sheets every 15 minutes.  Bake at 250 degrees until crispy and dry.