Ingredients

2 bunches of kale, cleaned, stemmed, torn into bite sized pieces, and dried well

1 large bell pepper, seeded

Juice of 1 lime

¼ cup apple cider vinegar

1 jalapeno, seeded

¾ cup nutritional yeast

1/8 tsp cayenne

½ tsp garlic powder

1 tbsp maple syrup

1 ½ tbsp tamari

1 cup cashews (raw not roasted), soaked at least 1 hour and drained

2 tbsp sunflower seeds

Dash of pepper

½ tsp salt

1 tbsp chickpea miso or regular miso (optional)

Procedure

Place prepared kale in large bow, set aside to prepare sauce. In blender, add all remaining ingredients and blend until completely smooth. Adjust seasoning if needed at this point.

Add half the sauce to your kale in the bowl, massage it thoroughly until kale is completely coated. Add more sauce if you like it saucier. 

Spread kale evenly onto dehydrator sheets, place in dehydrator and dry for 4-5 hours (depending on your dehydrator) at 115 degrees Fahrenheit. Kale chips are done when chips are totally dry.

Oven method: spread prepared kale chips on baking sheets lined with parchment. Bake in 300-degree oven for 10 minutes, carefully flip chips and bake an additional 15 minutes or until dry and/or crisp. When using oven method, keep a close eye on chips, they can burn fast.

Variation

Add 2-3 tbsp of liquid from a jar of pickled jalapenos (depending how spicy you like it). Also, crush 4 slices of pickled jalapenos and stir into your sauce so it adds a bit of texture.