Cheesy Kale Chips (raw vegan)

I've been busy lately eating kale chips. I'm so in love with dehydrated kale these days. Don't get me wrong, I LOVE just plain old raw kale marinated in olive oil, lemon juice, and sea salt. But, dehydrated kale chips are great for crunch and of course a quick salt fix.

Kale Krackers are what I called this amazing snack back when I used to sell them. Their nickname soon became Kale Krack (get it?) because they were so addicting. You would be amazed at how good these kale snacks taste. When I first came out with this recipe most people didn't even know what kale was at the time.

A super innovative snack that now fills the google search engine when you type up kale chip recipe. They are crunchy, extremely healthy and kids love them as well. An all-around win!

If you like these you will also love my sour cream and onion flavor, too. You will need a dehydrator for these recipes. I suggest you invest in one. Most healthy kitchens have one because they preserve enzymes and nutrients in food where baking and charring kills them.

Kale:

2 heads of kale, washed and dried (remove middle hard stem if desire)
3 Tbls olive oil
1 teaspoon sea salt

Sauce:

1.5 red bell pepper
1 Tbls nutritional yeast
2 lemons, juiced
½ jalapeno
1 cups soaked cashews
1 Tbls sea salt {or less or to taste}

First, coat the kale olive oil and sea salt {you can skip this step if you'd like, it's not necessary} 

Second, mix the "sauce" ingredients in a vitamix until SUPER creamy.

Third, pour the sauce over the kale {coat the kale, but leave some of it in blobs}.

Last, dehydrate for 12-18 hours on a mesh tray {you can double the mesh trays if you think that the mixture is too watery/messy. Or until SUPER duper crunch {not soft}

ENJOY - the chips should look like the photo when finished.