Nacho Cheese Kale Chips

They don't look like much, but I love these! They are so good, and healthy, too. My husband and children love them, too, although this version is a little too spicy for the 4 year old. They are so popular in my house, that it is hard to keep up with the demand!
To make them, I use an Economy Excalibur Dehydrator, which I love. The only problem I have with it is that it has 5 trays, as opposed to the standard Excalibur, which has 9. I use my dehydrator A LOT, so I am actually thinking about getting another one for my kitchen. They are great for drying fruit, making kale chips, zucchini chips, banana chips, drying garden herbs for the winter, making raw food recipes, and much more. So, for people who don't yet own one, I highly recommend!

Nacho Cheese Kale Chips Recipe

Ingredients:

1. 1 cup Cashews
2. 1 cup shredded Carrots
3. 1 cup filtered Water
4. 2 tbsp nutritional Yeast
5. 2 tsp Chili Powder
6. 1/2 tsp Lemon Juice
7. 1 tsp Salt
8. 1 tsp pureed Garlic (about 2 cloves)
9. 1/2 tsp Onion Powder
10. 1/2 tsp ground Cumin
11. 1/4 tsp Cayenne Pepper
12. 1/2 pound stemmed curly Kale (about 1 1/2 large bunches)

Directions:

1. Soak the cashews in water 4-6 hours, rinse, and drain
2. To make the cheese sauce, combine the cashews, carrots, water, nutritional yeast, chili powder, lemon juice, salt, garlic, onion powder, cumin, and cayenne pepper in a high-performance blender
3. Blend until smooth and creamy
4.Wash and towel dry the kale and put it in a large bowl
5. Toss the kale with the sauce making sure all the sauce is clinging to the leaves
6. Place the leaves on dehydrator trays covered with a nonstick sheet
7. Make sure that each leaf is separated from the others and none are on top of each other so that leaves dry quickly and evenly
8. Dehydrate at 105 degrees F or until crisp about 12 hours or longer as needed