Operating instructions

VEGETABLES
Nacho - Cheese Kale Chips
WHAT YOU NEED:
1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tablespoons nutritional yeast
2 teaspoons chili powder
½ teaspoon lemon juice
1 teaspoon salt
1 teaspoon pureed garlic (about 2 cloves)
½ teaspoon onion powder
½ teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
½ pound stemmed curly kale
(about 1 ½ large bunches)
HOW TO PREPARE:
Soak the cashews in water for 4 to 6 hours.
Rinse and drain. To make the cheese sauce,
combine the cashews, carrot, water, nutritional
yeast, chili powder, lemon juice, salt, garlic,
onion powder, cumin, and cayenne, blend
until smooth and creamy. Wash and dry the
kale. Toss the kale with the sauce. Place the
leaves on Excalibur dehydrator trays covered
with a nonstick sheet. Make sure that each
leaf is separated from the others. This ensures
that the leaves dry quickly and evenly.
Dehydrate at 105˚F/41˚C until completely crisp,
about 12 hours or longer. Roll tight into bite size
lengths and serve. Keep refrigerated.