Raw Garlic Kale Chips

1. Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale. Transfer to a large bowl.
2. Cashew Cheese: Except for granulated garlic, place all the ingredients in a food processor; process until smooth, thick, and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
3. Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.
4. Toss through the granulated garlic so that it is evenly distributed.
5. Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp. If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.
[u]Nut-Free Version[/u]1. Rip the kale from the stalks (discard the stalks), wash, and place in a colander to drain slightly. You want a little bit of water left on the kale.
2. Stir all of the other ingredients (except the extra granulated garlic) together in a bowl. Massage the mixture into the wet kale.
3. Sprinkle the extra granulated garlic onto the kale and toss through.
4. Place in the dehydrator on 105 degrees F for about 4 to 6 hours until crispy.
Source of recipe: I wrote this recipe.