Pull it off the stems and wash it. Set it aside.
To make the Cheesy Kale Chips....
Take raw cashews, which you have soaked overnight, rinse them and drain them and place them in a food processor. I am not sure of the amount, but it is probably about 1/3 of a pound.
Get ready some peppers (red, yellow or orange.) I used three small orange ones.
Chop them up and place them in the food processor with the raw cashews.
Add some cilantro.
And add the juice of a lemon according to your taste. I don't like lemon a lot, so I used very little.
Add three table spoons of nutritional yeast.
And add any spices, which you would like. I added a little curry powder and cayenne pepper.
Blend it all up.
From experience, I know that kale, after completing the dehydration process, sticks to the trays, so I line mine with wax paper.
Dip the kale into the mixture, really rubbing it down into the curls of the kale.
And lay it on the trays.
To make the Lemon Honey Kale Chips....
Take the kale and message honey, lemon (I put very little), olive oil and sea salt into it until it becomes a little wilted looking.
Here are the ingredients. I put about 3 teaspoons of honey, enough olive oil to cover, a sprinkle of salt and a little drizzle of lemon.
Lay them on the trays.
Put the lid on all the trays, and let them dehydrate for several hours checking them after about six. When they are finished they will be crispy. Also alternate the trays for more even dehydration. Some will finish earlier than others.
These are the Cheesy Kale Chips when finished.
These are the Lemon Honey Kale Chips when finished.
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