3/4 cup cashews
1 bunch kale, washed and dried, cut into pieces
1/2 red bell pepper, chopped into large pieces
1 clove garlic, peeled
1 tablespoon soy sauce
2 tablespoons olive oil
1/3 cup nutritional yeast
1/4 cup lemon juice
Place the cashews with water in a small bowl and let the soak for at least one hour before proceeding.
Preheat oven to the lowest heat setting (around 180 degrees). Line several baking sheets with a Silpat mat or parchment paper. Drain cashews and set aside.
Add the cashews, red pepper, garlic, soy sauce, olive oil, lemon juice and nutritional yeast to a food processor. Blend until smooth.
In a large bowl, combine kale and cashew mixture. Toss to ensure even distribution of cashew mixture. Place kale pieces on baking sheets allowing space between each piece so they do not touch or overlap.
Bake kale until crisp and completely dry, around 3 hours. Check after the first hour and turn leaves over. Chips will be ready when crunchy and no longer soggy.
Cool and enjoy! These should stay for up to one week in a covered container.