3/4 cup raw cashews, soaked at least 30 minutes and drained
2 green onions, chopped
2 tablespoons yellow onion, diced
2 cloves garlic
2 tablespoons parsley, chopped
3 tablespoons nutritional yeast*
3 tablespoons apple cider vinegar
1 tablespoon gluten-free tamari (or soy sauce if not gf)
2 tablespoons water
juice of half a lemon
Directions:
Rinse kale, remove from stem, break into 2-3″ pieces and place in a large bowl.
Combine all remaining ingredients in a food processor or blender until smooth.
Pour mixture over kale and massage with hands until every piece of kale is covered.
Transfer to dehydrator trays, spreading out kale chips so they do not overlap.
Dehydrate at 110° for 4 hours, rotate trays and dehydrate another 4-6 hours. When the kale chips are completely crunchy remove from dehydrator and store in an airtight container. They’ll stay good for 1-2 weeks but I bet they won’t last that long!
