"Cheesy" Kale Chips
3/4 cup cashews
1 bunch kale, washed and dried
1/2 red bell pepper, stem and seeds removed, chopped into large pieces
1 clove garlic, peeled
1 tablespoon Bragg's Liquid Aminos
2 tablespoons olive oil
1/3 cup nutritional yeast
1 lemon, peeled, cut into wedges, and de-seeded
Barbeque Kale Chips
Sour Cream and Onion Kale Chips
Cover the cashews with water in a small bowl and let the soak for at least one hour before proceeding.
Drain cashews and set aside. Trim stems the from each kale leaf and cut each leaf into chip-size pieces.
Add the cashews, red pepper, garlic, Bragg's, oil, and nutritional yeast to a food processor or blender. Scoop the flesh from the lemon and add this to the food processor as well. Blend until smooth. (Alternatively, you can use just the lemon juice for a slightly less bright lemon flavor.)
In a large bowl, combine kale and cashew paste, massaging each piece of kale to ensure kale is evenly coated. Place kale pieces on dehydrator trays and spread out as much as possible. If necessary, reserve any remaining kale and refrigerate, covered, until first batch has finished dehydrating. Dehydrate at 115 for 8 hours or overnight. Check kale to see if it is crispy. If still pliable, continue to dehydrate further. Chips will be ready when crunchy and stiff and topping doesn't feel chewy or moist.
Alternatively, preheat oven to its lowest setting. Spread kale on baking sheets covered in parchment paper. Bake kale until crisp and completely dry, between 2 and 4 hours. Check after the first hour and turn leaves over. Check kale periodically.
Kale chips will keep in an air tight container for one week.