Tasty Tuesday Recipe - Cheesy Kale Chips
'Cheesy' Kale Chips
Serves 4


2 bunches curly kale
2 cups raw cashews
1 red bell pepper
1 jalapeno
3 cloves garlic
1/4 cup tamari
1/4 cup lemon juice
Wash and dry kale.  Remove kale leaves from the stem and break into chip sized pieces. I have found 2-3 inch sections seems to work well. Set kale leaves aside. (Be sure to save your Kale stems for juicing!)

To prepare 'cheese' sauce, place red bell pepper, jalapeno, garlic, tamari and lemon juice in a food processor fitted with an 's' blade.**  Process until liquified.  Then, add the cashews and process until completely smooth.  Transfer sauce mixture to a large bowl.

Dip pieces of kale into the bowl of cheese sauce, removing excess cheese sauce from the leaves, but make sure they are thoroughly covered.  Place kale leaves on a teflex lined Excalibur dehydrator tray or a lightly oiled cookie sheet if using an oven to prepare this recipe. Coconut oil will work best for this recipe, as it remains stable at much higher temperatures than other oils.

If an oven is utilized to make these, preheat the oven to the lowest heat setting possible.  For a dehydrator, no preheating is necessary.  'Cook' the kale chips until completely dry on the top. This will be about 12 hours (or overnight) in a dehydrator and an estimated 2-4 hours in an oven. I use an estimation, as I have only used a dehydrator to prepare these!

Once the chips are completely dry on top, flip them over onto an unlined dehydrator tray or cookie sheet. Continue 'cooking' until thoroughly dry. Once dry, remove from oven/dehydrator and allow to cool.  Store in an airtight container in the refrigerator for 1 week - there's no way they will last that long, though!!!

**A blender 'could' work for this recipe, but you will want to first soak the cashews in warm water for a couple of hours and the cheese mixture will be thinner, as it will require the addition of water to facilitate the blending