"Cheesy" Kale Chips

In case you're one of the two people out there who has never had kale chips I wanted to share this with you because it's amazing. Because it's life changing.

I've made these at least 7 times in the last couple of weeks. We might go bankrupt on kale, cashews and red bell peppers. I tell myself it's way more thrifty to make these (over and over) instead of buying the little bag of them from Wholefoods for $5. And these are just as good, if not better, made at home.

JW likes these, too. It's possible to eat an entire bunch of kale in one sitting, and that's really good, right?

"Cheesy" Kale Chips

1 Bunch of Kale - washed, dried and de-stemmed

1 Cup cashews - soaked in water for 2 hours (but I always get away with no soaking)

1 Red bell pepper - de-seeded and chopped

1/4 Cup nutritional yeast

2 Tablespoons agave

Juice of one lemon

1/2 Teaspoon salt

Place cashews, red bell pepper, nutritional yeast, agave, lemon juice and salt in a blender (Vitamix, preferably) and blend until smooth. Mix with kale until kale is coated. Lay out kale mixture on to wax paper on your dehydrator trays (you can probably also cook these in the oven on the lowest temperature, just keep an eye on them until they are done, I just haven't tried it). I like to bunch mine together so they dry in clusters, this makes the dehydrating time longer, but the texture is great.

The dehydrating time depends on your dehydrator. I put mine in at 100-110 degrees for 12 hours, then remove them from the wax paper and put them back on the screen trays, and back in the dehydrator for another 4-6 hours. So worth the wait.