Kale Chips Red Pepper

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4 bunches Organic Curly Kale
1 Organic Red Bell Pepper
2 cups Organic Cashews, raw 
(or 1 cup sunflower seed butter if nut-free)
1 tsp. Onion Powder
1 tsp. Garlic Powder
2 tsp. Paprika
2/3 cup Lemon or Lime Juice
2 tsp. Lemon or Lime Zest
1/2-1 tsp. Sea Salt

Mmmmmmmmm Chips!

Who cares if they are green... They're yummmmmmy and hit the spot when you need crunch! They are so packed full of nutrition, too!
For some of my clients, they are a weekly must have!

Cut this recipe in 1/2 if you have a small dehydrator.

Roast your cashews in a 300 degree oven until golden brown and aromatic. If you prefer your kale chips to be raw, then soak your cashews overnight instead.

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Clean and sanitize your sink. Be sure to also get the stopper for the drain. Fill with water and dunk your kale to clean off all dirt and bugs. You can add some vinegar if you like. I de-stem at this point, too. Drain the water and fluff the kale to get as much excess water off as possible.

Blend all your ingredients well. I like to make this a thick pate as the kale will be holding quite a bit of water from washing. Use the Kale to clean out the blender so you get every little bit! Knead the mixture into the kale to cover it all evenly.

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Place evenly on dehydrator trays.

Dehydrate at 135 degrees for 5-8 hours.

Or if you prefer your Kale raw:
Dehydrate at 130 for  45 min and then down to 105 until done. This could take up to a day or two to get crispy.

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You will know they are done when they are crunchy like potato chips and have no more wet leaves. They will darken in color.

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Dig in! This made 4 big bags!

But that doesn't mean they last very long!

One of my favorite snacks of all time...

Kale chips... Come and get 'em!

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