Cheesy Kale Chips

Ingredients

• 1 cup of raw cashews

• 1 teaspoon of onion powder

• 1 cup of hot water

• 1 ¼ teaspoon of sea salt

• 2-3 tablespoons of tahini

• 1/8 teaspoon of celery salt or seed or powder

• 4 tablespoons of nutritional yeast flakes

• ½ teaspoon of garlic power

• 1 jar (4 oz.) pimientos, drained

• 2 tablespoons of olive oil, optional

• 1/4 cup fresh lemon juice

Preparation

1. Combine the cashews, water, and tahini in a blender and process until very smooth.

2. Add the yeast flakes, lemon juice and seasonings, oil and last the pimentos and blend until smooth.

3. Can be stored in refrigerator 3-4 days or freeze for later use.

4. Wash, dry, and tear two bunches kale into smaller pieces .

5. Pour cheese into it and massage it.

6. Put on trays and dehydrate at 115 degrees F for 6-8 hours or until crunchy.