1 big bunch of curly kale
3/4 cup soaked cashews
4 garlic cloves
2 tbls nutritional yeast
1″ fresh turmeric
juice of 1/2 lemon
1/2 tbls miso
1/3 cup water
Wash the kale and set out to dry. If the kale is still wet it will steam rather than crisp. Try laying it on kitchen towels.
Place all the ingredients in blender, blend until smooth. Add more water if needed to blend but this should be a rather thick to stick to the kale.
Tear the kale off from the stem into chip size pieces and place in a big bowl. Pour the cheesy miso sauce over the top and mix well. Don’t massage it too long, just get the leaves covered.
Oven method: Preheat the oven to 200 degrees, or the lowest level it will go. Place the covered chips on a sheet pan and bake until dry and crispy, turning over once; should take about 2-3 hours.
Dehydrator method: Place the covered kale in the dehydrator at about 115 degree until crispy; 6-8 hours.
Store in an airtight container. If they get a little soggy, I was able to recrisp by placing back in the dehydrator for a bit.0