Raw Vegan Garlic Kale Chips

• 1 large bunch of curly green kale – about 8 firmly packed cups
• 1 cup raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)
• 1/8 cup filtered water as needed for desired consistency
• 3 Tbsp freshly squeezed lemon juice
• 1/4 cup nutritional yeast to taste
• 1 whole bulb of garlic (about 8-10 cloves) chopped roughly
• 1 tsp Celtic sea salt or Himalayan salt
• 1 Tbsp raw agave nectar (optional)
• 4 teaspoons granulated garlic

1. Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
2. Transfer to a large bowl.
3. Place all the ingredients except the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
4. Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.
5. Toss through the granulated garlic so that it is evenly distributed.
6. Place the kale evenly on dehydrator sheets and dehydrate at 115 degrees for about 8 hours until crisp.

If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.

Nut Free version

• 1 large bunch or curly green kale – about 8 firmly packed cups
• 2 1/2 Tbsp cold pressed extra virgin olive oil
• 1/4 cup nutritional yeast
• 3 tsp granulated garlic
• 1 tsp Celtic sea salt or Himalayan salt
• 3 tsp extra granulated garlic (to toss through)

1. Rip the kale from the stalks (discard the stalks), wash, and place in a colander to drain slightly. You want a little bit of water left on the kale.
2. Stir all of the other ingredients (except the extra garlic) together in a bowl.
3. Massage the mixture into the wet kale.
4. Sprinkle the extra granulated garlic onto the kale and toss through.
5. Place in your Excalibur dehydrator on 105 degrees for about 4-6 hours until crispy.