Cheesy Kale Chips

• 1 bunch curly kale
• 1 cup cashews, soaked 4-6 hours in water
• 1/4 cup jarred roasted red peppers
• 1/2 cup nutritional yeast***
• juice of 1 lemon
• 1/2 teaspoon unrefined sea salt

Lightly grease a baking sheet. After washing, remove the stems and tough parts of the kale, and gently tear the leaves into bite-sized pieces. Add the torn kale to a large bowl. Be sure that all kale is mostly dry from washing!

In a blender or food processor, combine soaked cashews, red peppers, yeast, lemon and salt. Blend for 1 minute or until smooth. Slowly pour the cheese sauce on the kale, carefully adding just enough to lightly coat the kale. Massage the cheese into the kale without drowning the kale with sauce. Place the kale pieces on a baking sheet (don’t crowd them!) and bake, or until the kale is crispy. Remove the kale with a spatula, and serve as you would potato chips!

If you have a convection bake setting on your oven, use that at 250 for 45 minutes. If you are using a regular oven use 200-250 degrees and watch the chips between 45 min to 1 1/2 hours. The trick is to dry them out before they overly crisp and burn.

*** Nutritional yeast is NOT bewer’s yeast. You can find this nutritional wonder at your local health food store. It’s chalk full of amino acids (good protein) plus is an excellent source of vitamin B12, an awesome whole food source for vegans and those with anemia.