Kale Chips

You will love these, they will not last longer than a week because you will want to eat them all up.

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Course: Snack

Cuisine: American

Keyword: crisps, kale, kale chips

Servings: servings

Calories:

Soak the cashews, overnight.
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.

*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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