Cheesy Crunchy Kale Chips

Ingredients

• 1 Large Bunch Kale
• 2 Cup Raw Cashews
• 1 Teaspoon Ground Himalayan salt
• 1 Teaspoon Agave nectar
• 1/2 Teaspoon Smoked Paprika
• 1 Tablespoon Bragg's apple cider vinegar or lemon juice
• 2 Tablespoon Nutritional Yeast
• 1 Clove Garlic
• 1/2 Small Red pepper
• Water

Instructions

1. These vegan kale chips are so delicious you will never go back to ingredients
2. Preheat oven to 175 or dehydrator to 105-110.
3. Soak the cashews in distilled water for 2 hours.
4. Drain and add the cashews to a Vitamix blender or food processor, add the rest
5. of the coating ingredients except the kale
6. Adjust consistency with a slow stream of water until creamy
7. Clean and de-stem a large bunch of kale and tear into bite size pieces.
8. Put in a large bowl and drizzle 1/2 of the cheesy coating. Rub thoroughly into kale, making sure to get to get into the curly ends. Add more sauce as needed.
9. Dehydratefor 7 hours, until crispy, or line a baking sheet with parchment paper and bake at 175 degrees for 2 hours.