6- 8 hours
1 cup raw cashews - soaked for 1 hour
1/4 cup raw sunflower seeds- soaked for 1 hour
1 medium organic red pepper, seeded & chopped
2 tbsp nutritional yeast
1/2 organic lemon, freshly squeezed
1 tbsp extra-virgin olive oil
1/2 tsp sea salt
1 organic bunch of green kale, washed and spun
*cayenne pepper for sprinkling
Soak the cashews and sunflower seeds if time allows. Drain and rinse. Add cashews, sunflower seeds, red pepper, nutritional yeast, fresh lemon juice, olive oil and salt to blender. Blend until you have a thick cream. (Add a tiny bit of water if mixture is too thick)
Wash kale leaves thoroughly. Using a sharp knife, trip leave away from stem leaving the largest leaves possible. Spin in a salad spinner to remove water.
In a large mixing bowl, toss the pepper mixture with the kale. I use my hands to evenly coat the leaves (yes, it is messy!)
Spread the kale onto dehydrator trays. Gently sprinkle cayenne pepper for spicy kale chips. Dehydrate at 105 degrees for 6-8 hours.