I adapted this from Kris Carr’s Crazy Sexy Kitchen, I made a few changes not many because it’s perfect the way it is, I just didn’t use as much onion powder & salt.
Remove kale ribs (save for juicing or just eat whole as crunchy snacks -- if you have a dog they love these). Tear the leaves into large pieces, approximately the size of your palm. Wash thoroughly and dry.
Drain cashews. In a high-speed blender, blend with the remaining ingredients. The final product should be smooth and creamy and resemble a thick dressing. In a large mixing bowl, thoroughly coat the kale pieces with the cream.
On a dehydrator tray place coated kale, leaving enough room for air to circulate around them.
Dehydrate overnight until kale pieces are crisp and light. Trust me these wont last longer than a week because you will want to eat them all they are so good.
*This recipe took up my full 9-tray dehydrator if you cannot accommodate all the chips, split the recipe in 1/2 or do this in batches.
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