2tablespoonswater, optionalIf needed, add another tablespoon or two of water if needed to get a creamy consistency, or use more lemon juice or apple cider vinegar.
8cupsfresh kalewashed, de-stemmed, torn into small pieces, 5 oz
Instructions
Preheat oven to 275ºF. Line two baking sheets with parchment paper. Drain and rinse the cashews.
Place cashews in blender. Add roasted bell pepper, sunflower seeds, nutritional yeast, lemon juice, extra virgin olive oil, apple cider vinegar, garlic powder, and ¼ teaspoon sea salt.
Blend to combine. Add one to two tablespoons water or more lemon juice or apple cider vinegar to achieve a creamy consistency. The nutritional yeast mixture should be slightly thick and pour easily. Taste and adjust seasoning as needed.
Place the kale pieces into a large bowl and pour the dressing over the kale. Coat the leaves evenly with the dressing, using your hands, lightly massaging the kale.
Place the kale onto the prepared sheet pans, making sure not to overlap the kale leaves. Sprinkle the kale with the remaining ¼ sea salt.
Bake for approximately 25 minutes, turning the kale leaves over to ensure they bake evenly. Bake for another 25 minutes. Watch carefully to avoid burning the kale. Serve and enjoy!
Notes
Store leftover cooled kale chips in an airtight container on the counter for up to 2 - 3 days. Reheat in the oven to crisp them again as needed.To dehydrate: Spread the kale chips onto dehydrator sheets and dehydrate them at 120°F. After 3 to 4 hours, when the top of the kale is firm, turn the leaves over, and place them back in the dehydrator to dry the other side of the chips. This will take another 3 to 4 hours.