NACHO KALE CHIPS

INSTRUCTIONS:
1 large bunch curly kale, stems removed and torn into 2-3 inch pieces
3/4 cup cashews, soaked 2 hours, or tahini (I use tahini, I’ve been told you could use other nuts or seeds, but i’ve never tried.
2 tbsp nutritional yeast (this is not a raw ingredient, fyi)
1 red pepper diced.
3-4 tbsp lemon juice
1 tbsp sweetner of choice ( agave, or maple syrup, or 1 date)
1 tsp sea salt or himalayan salt.
pinch cayenne (chili powder or paprika works too)
2-3 tbsp water to blend (less is more!)

Wash, de-stem and tear kale into pieces. Bigger pieces are good, because they tend to break/fall apart later, and you don’t want to end up with all crumbs. Blend all sauce ingredients in blender or food processor; add water last, beginning with 1 tbsp and increasing only if required to make sauce blend smoothly. Toss kale and sauce together with your hands, making sure all leaves are covered on both sides. Give the kale a massage while you’re at it. Place into dehydrator or oven. Try not to eat these all at once!

NOTES: You can always add other spices. I sometimes like to add cumin or curry! I’ve also made it with only 3/4 pepper because it’s all i’ve had and it worked great. Red pepper flakes can also be added. It’s fun to experiment

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