If you’re using an oven, preheat your oven to 275 degrees. Alternatively, you could dehydrate them at 115 degrees.
In a food processor or high speed blender, blend the cashews, water, lemon juice, nutritional yeast, sea salt and spices until it is the consistency of hummus. ** Because the mixture is so thick, I do not recommend using a regular blender
In a large bowl, using your hands, toss the kale pieces with the cashew mixture. Be sure to coat each piece.
Place the coated kale chips on your dehydrator sheets or a cookie sheet lined with parchment paper. Dehydrate at 115 degrees until dry and crisp or bake at 275 degrees for 15-20 minutes or until the edges are starting to crisp.
