Cheesy Kale Crisps

METHOD

1. Roughly chop up the kale (usually this recipe equates to 8 packed cups of chopped kale)
2. Blend the cashews with water, lemon juice and tahini first
3. Add the remaining ingredients and blend until smooth
4. Pour the cheesy sauce over the kale and use your hands to massage it all over the greens
5. Arrange the kale over teflex sheets and dehydrate for 15 hours at 110 degrees F

TIPS

Transfer the ready crisps into an airtight container or a zip-lock bag right after they finish dehydrating. It will keep them crunchy for up to 2 weeks.