Cheesy Creamy Curry Kale Chips

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Cheesy Creamy Curry Kale Chips

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Ingredients

  • 1 bunch curly kale
  • 1 cup raw cashews (soaked in water overnight or for a few hours)
  • 1/2 chopped white onion
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon flaky sea salt
  • 1/4 cup water

Directions

Combine ingredients in a blender or food processor, (the raw cashews, white onion, nutritional yeast, mustard seeds, turmeric powder, paprika, flaky sea salt, and water). An optional ingredient is curry powder for extra flavor.
Wash the kale and break into bite-sized pieces.
Massage the blended mix on the kale pieces.
Spread the kale pieces on a solid dehydrator sheet or cookie sheet. Dehydrate for about eight hours at 100-120 degrees Fahrenheit, or cook in the oven until chips are crispy (about 25 minutes) at 350 degrees Fahrenheit.
You can also sprinkle fennel seeds on top once the kale chips are ready to eat.

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