The kale chips that need no introduction… they’re a little salty, a little spicy, and have plenty of the satisfying crunch that makes a snack food worthy of admiration.
1 red bell pepper
2/3 cup cashews
2 tbsp. Nutritional yeast
1 tsp sea salt
Juice of ½ a lemon
3 bunches of kale
Blend first 5 ingredients in a blender or food processor. Thoroughly wash, rinse and pat dry kale. Cut the kale into bite-size pieces leaving out the really thick parts of the stem. Put in a bowl and toss together with the “nacho” sauce until evenly coated. Dehydrate on 115° for about 18 hours, or until completely dry.
