Golden Kale Chips

INGREDIENTS
• 2 large bunches of Kale
• 1 cup Cashews
• 3/4 cup Water
• 1 Red Bell Pepper
• 1 clove Garlic
• 1/2 tsp ground Turmeric
• 2 tsp Apple Cider Vinegar
• 3 tbsp Nutritional Yeast
• 1 tbsp Soy Sauce or alternative
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

DIRECTIONS
1. Wash and remove the stems from the kale.
2. Add the cashews and water into a high powered blender and blend on high until completely smooth. 3. Add remaining ingredients (except the kale) and blend until smooth.
4. In a large mixing bowl, add the kale and the dressing and toss until evenly coated (do not massage).
5. Add to dehydrator sheets and dehydrate for 12 hours at 105F.
6. Make sure all of the moisture is removed before storing them. 7. Store in an airtight container at room temperature for 3-4 days.

Note: When dehydrating, adding directly to the perforated sheet
(with holes), rather than the silicone sheet will allow more
airflow and a crunchier kale chip.

*If using an oven, set the temperature to the lowest setting and reduce the cook time to 4-8 hours (depending on the temp), checking on them occasionally.