Nacho Cheese Kale Chips

Looking for a healthy snack with no lack of flavor? With an Excalibur Dehydrator, the possibilities are endless! Try these delicious nacho cheese kale chips now!

Nacho Cheese Kale Chips

Recipe Type: Snack

Author: Foodieaholic

Ingredients

1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tbsp nutritional yeast
2 tsp chili powder
½ tsp lemon juice
1 tsp salt
1 teaspoon pureed garlic (about 2 cloves)
½ teaspoon onion powder
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ pound stemmed curly kale (about 1 ½ large bunches)

Instructions

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 in an Omega high-performance blender and blend until smooth and creamy.
Wash and towel-dry the kale and put it in a large bowl.
Toss the kale with the sauce, making sure all the sauce is clinging to the leaves.
Place the leaves on Excalibur dehydrator trays covered with a nonstick sheet.
Make sure that each leaf is separated from the others and none are on top of each other. This ensures that the leaves dry quickly and evenly.
Dehydrate at 105°F until completely crisp, about 12 hours or longer