Cashew Sriracha Kale Chips

Ingredients

• 1/4 cup nutritional yeastNutrition
• 3 tsps Sriracha chili sauceNutrition
• 1/2 cup raw cashewsNutrition
• 6 cups kale greensNutrition
• 2 tbsps tahiniNutrition
• 1 medium red sweet pepperNutrition

Directions

1. 1Wash and strip kale, tear into chip size and spin dry.
2. 2In a blender or food processor, grind cashews until fine.
3. 3Add remaining ingredients and blend until a smooth paste forms. You want the consistency of something like Alfredo sauce. Thin with 1/4 cup water if needed.
4. 4Toss torn kale leaves with sauce to coat well.
5. 5Place in food dehydrator, single layer, avoid chips touching if possible. Dry on low setting for 14 hours.
6. 6Store in airtight container.

Nutrition per serving

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