A delightfully spicy twist on the classic kale chips
1 bunch of kale, washed, ribs removed and torn into chip-size pieces
1 cup raw cashews, soaked in water for at least one hour and rinsed well
1/2 cup of your favorite salsa
1 fresh jalapeño, stem removed
2 tablespoons nutritional yeast + more for sprinkling
Juice of 1/2 lime
Sea salt for sprinkling
In a high-speed blender, blend the cashews, salsa, lime juice, jalapeño and nutritional yeast until you have a smooth and creamy mixture.
Place the kale in a large bowl and pour the cashew mixture on top.
Use your hands or a spoon to massage the coating onto the kale. (If you’re worried about the spiciness, wear gloves or use a spoon. Remember to wash your hands well after making this and don’t touch your eyes after handling anything spicy!)
Place the coated kale onto a baking sheet or Teflexx-lined dehydrator sheets if you’ll be using the dehydrator.
Sprinkle with extra nutritional yeast and a little sea salt.
Dehydrate at 115 degrees overnight, until crispy and perfect. You can also cook these in the oven with the door ajar on the lowest setting.