Spicy Thai Kale Chips

• 10 oz organic kale, stems removed (washed, rinsed, and dried)
• 3.5 cups of pre-soaked Cashews
• 3 cloves of Garlic
• 1/2 cup Nutritional yeast
• 2-3 tbsp of Curry powder (adjust to taste)
• 2 tbsp Pure Maple syrup (adjust to taste)
• Filtered water for consistency
• 2 tbsp Olive, Grapeseed or Avocado oil
• 1/2 tsp Sea salt (adjust to taste)
• 2 tsp Cayenne pepper powder (adjust to taste)
• A squeeze of fresh lemon juice

• Place the cashews in a bowl and cover, by a couple of inches, with filtered water.  Allow to soak for at least 5 hours, or overnight.
• Rinse the kale.  Remove any thick stems and chop into smaller pieces, if necessary.  Let dry.  Transfer to a large bowl.
• After the cashews have been soaked, discard water and rinse.
• Place all ingredients (minus the kale) into a food processor and puree.
• Add filtered water if the puree is too thick.  The cashew mixture should have the consistency similar to the photo below.
• Pour the cashew mixture over the kale and massage until the mixture is evenly distributed.
• Place the kale in a dehydrator in thin layers and dehydrate for several hours or until desired crunchiness has been achieved.

Serve and enjoy!