Take Back the Kitchen: Tasty Cashew Kale Chips

What would you say if I told you that you could get most of your vegetables out of the way in the morning and have them be as tasty as cheese doodles? Well, these cashew, nutrient packed kale chips are just the thing for you! They take a bit of prep but are TOTALLY worth it! Enjoy!
Cashew Kale Chips:

2 large bunches of curly, green kale, washed, large stems removed, torn into bite size pieces
1 cup raw cashews, can also try with other nuts
3/4-1 cup cilantro, washed
juice of 1 lemon
2 TBS agave (optional-can use less)
1 TBS nutritional yeast
1/2 tsp salt
Put coating ingredients in a powerful blender or Food processor (even a mortar and pestle will do). Blend until smooth. Using your hands, massage coating onto kale pieces getting it all over the kale.
In a dehydrator:
Put on dehydrator sheets (don’t worry about flattening them, they’re better bunched up) and dehydrate at 115 degrees overnight or until coating is dry.
In the oven:
Place on a parchment paper lined baking sheet in one layer and bake at 300 degrees until dry. Keep flipping them until
are dry, start checking at 10 minutes.
For more great recipes, visit Alma Schneider at Take Back the Kitchen.