Cheesy Calcutta Kale Chips

By SpartyGreenMom

Ingredients

• 3 ⁄4 pound curly kale (1 very large bunch or 2 medium bunches), stems and ribs removed
• 3 ⁄4 cup non-roasted, non- salted cashews
• 1 medium red bell pepper, seeded, de-ribbed and coarsely chopped
• 1 ⁄4 cup raw sunflower seeds, soaked overnight and rinsed
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons nutritional yeast
• 2 tablespoons diced yellow onion
• 1 tablespoon coconut nectar or maple syrup
• 1 ⁄4 teaspoon ground turmeric
• 1 ⁄2 teaspoon sea salt

Details

Servings 1
Adapted from thedoctorstv.com

Preparation

Step 1

Rinse the kale and remove as much of the moisture as possible using a salad spinner or paper towels. Tear the kale into bite-size pieces. Let the kale air out on a clean surface while you do the next step, so that it will be saturated with the dressing and won’t get weighed down by any water.
Prepare the dressing. Combine the remaining ingredients in a food processor or blender and process until smooth.
Place the kale and the dressing in a large bowl and mix well with your hands to ensure the leaves are well coated.
If you are using a dehydrator, place the kale on the dehydrator trays, and dehydrate at 110°F overnight, or until crispy. Flip the kale partway through the dehydration process to ensure that all parts are crispy.
If you are using an oven, arrange the kale on 2 baking sheets in a single layer, and bake at the lowest temperature, with the oven door cracked open. Stir the kale chips halfway through the baking process to ensure even cooking.