1-1/2 cups cashews, soaked 2 to 8 hours (any "creamy" nuts or seeds, like sunflower seeds, will do)
4 to 6 tablespoons olive oil
juice of 1 lemon (about 3 tablespoons)
1 tablespoon apple cider vinegar
1 teaspoon miso
1 teaspoon parsley
3/4 teaspoon granulated onion
1/4 teaspoon granulated garlic, or to taste
1/4 teaspoon dill
black pepper, to taste
sea salt, to taste
1/4+ cup water
2 bunches of kale, washed stemmed (about 1 pound)
1. Tear kale into medium-sized pieces; set aside.
2. Except for the kale, place all ingredients in food processor. Add 1/4 cup water; process. Add additional water, 2 tablespoons at a time, to get a consistency similar to that of a thin salad dressing.
3. Get the biggest bowl you can find, and put all of the kale and cashew mixture into it. Prepare to get your hands dirty, and massage the cashew mixture into the kale. Make sure all of the kale has been covered.
4. Spread the kale evenly and pretty thinly on the dehydrator trays. If the kale pieces are all lying on top of each other, they'll stick together and you may end up getting giant pieces of kale chips. (You could of course just break these apart, I just think it's easier to spread them thinly.)
5. Dehydrate at 110 degrees Fahrenheit for 8 to 10 hours (overnight) or until the kale chips are crispy.
Bring them around your friends and watch their facial expressions as you eat your wonderful greens and call them "chips".
Source of recipe: After some experimentation and inspiration, this is what I got.