Spicy Curry Kale Chips

Ingredients

kale destemmed, chopped, washed, dried

2 head

cashews soaked 1 hour or more

2 cup

bell pepper small

2 small

tamari

2 tbsp

lemon

2

nutritional yeast

1/2 cup

turmeric

1 tsp

curry powder

5 tsp

cayenne pepper

dash

dates pitted

4

water

as needed

Method

1. 01Juice the lemon.
2. 02Blend cashews, bell pepper, tamari, lemon juice, nutritional yeast, turmeric, curry powder, cayenne, and dates in a high-speed blender. Add water gradually until the mixture reaches the texture of thin hummus, thick but not a paste.
3. 03Massage the sauce generously into the kale until well coated. Reserve extra sauce for dipping.
4. 04Dehydrate on a tray at 115°F overnight, or bake at 325°F for about 20 minutes until crispy.