"Cheesy" Purple Kale Chips

Some things are better to buy.  There, I said it.  If I had a food dehydrator (hint: Christmas/Hanukkah gift idea) these kale chips would be a breeze to make.  They still are super easy but just take forever in the oven.  The result is delicious and disappears almost immediately following the 4 hours you wait for them to be ready.  I'm a believer in trying to make everything at least once, so here's the recipe:



Ingredients:;
1 bunch of purple kale washed and dried
3/4 cup cashews
1 carrot, peeled and chopped
1/2 red bell pepper, seeds removed and chopped
1 clove garlic
1 Tablespoon soy sauce
2 Tablespoons olive oil
the juice of 1 lemon

1) Place cashews in a small bowl and cover with water.  Soak for at least one hour.
2) Drain the cashews and discard the liquid.
3) Preheat your oven to the lowest setting (around 200 F) and line two baking sheets with parchment.
4) In a food processor or blender, blend together everything except the kale until a paste is formed.

5) In a large bowl, toss the kale with the cashew paste until all of the kale is coated.

6) Lay the kale out onto the parchment-lined baking sheets in a single layer, with none of the kale touching. No touching! (Arrested Development anyone?)

7) Bake for 3-4 hours or until the kale is crispy and the cashew mixture is dried out.  Flip the kale every hour or so to make sure both sides can crisp up.  Enjoy!

*I used purple kale because it's pretty( see picture below) but you can use any other kale you want to.

**Nutritional yeast is a deactivated yeast (won't make bread rise) that is often used as a cheesy-flavor substitute for vegans.  This is my first time working with it, and I actually like the flavor a lot.  I used Bragg's because I really like all of the other products I've bought of theirs.