Cashew Kale Chips
curly kale works best
(ideally soaked for 3 to 4 hours to make them easier to digest)
or 1 tsp garlic oil
(optional but adds flavor and a lot of nutrients)
Make the Cashew Paste by blending all the ingredients together until smooth.
Wash the kale and tear the leaves away from the stem. Discard the stem. Roughly cut and put in a big bowl.
Add the cashew paste and massage the leaves until wilted (1 to 2 minutes).
Spread in a baking sheet or into a dehydrator tray.
Dehydrate at the lowest setting in your oven or in your dehydrator at 45C for many hours, until crispy. This may take from 6 to 12 hours depending on the temperature used.
Eat as soon as possible when ready ( they get soggy really quickly, but if they do, simply put them back to dehydrate for another hour).
Spices: To taste, add paprika, chili powder or any spices of your choice.