Dehydrated Kale Chips

(courtesy of Mallori Knoblich. Serves 2 to 4)

1 head kale

1½ cups raw cashews

½ lemon, juiced

¼ cup tahini

1 whole red bell pepper

½ cup nutritional yeast

1 to 2 teaspoons curry powder, to taste

Sprout cashews overnight by soaking in water.

Wash kale leaves and remove ribs. Tear into large pieces, three to four inches long. In blender, mix cashews, lemon juice, tahini, bell pepper, and nutritional yeast. Add curry powder to taste.

Put kale in bowl and toss with cashew sauce until coated. Put kale pieces on nonstick tray and spoon additional sauce where needed. Place kale in dehydrator at 112 degrees F and check after eight hours. It may take anywhere from eight to 48 hours due to low temperature. If using oven, set to lowest temperature possible, prop open a few inches, and check every two hours. Once kale feels crispy and most moisture is removed, kale chips are ready to serve.

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