1 large bunch of kale
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
3-4 tablespoons fresh squeezed lemon juice
2 Tablespoons nutritional yeast
1/4 teaspoon onion powder
1/4 tsp turmeric powder
1/2 teaspoon Himalayan sea salt
Rinse the kale and spin dry. Remove the stems and tear into bite size pieces. Let the kale air out as much as possible before coating. Blend the ingredients for the cheesy seasoning in a Vita-Mix or Nutribullet until smooth. Transfer kale and seasoning to a large bowl and mix well using your hands to ensure the leaves are well coated.
Place in one layer on a baking tray covered with parchment. Bake at 275 degrees and bake until crisp, turning the leaves halfway through, about 20-30 minutes.
TIP for keeping Kale Chips Crunchy.
Take a small fabric bag, sachets for jewelry or aromatics work well, and fill it with uncooked rice. Place the it in an airtight glass container with a lid and seal up the kale chips. The rice soaks up any extra moisture in the container, keeping your kale chips crunchy for days!