They are cheesy, without the dairy. Because they taste as their loaded with cheese, my husband refers to them as nacho kale chips. They're addictive, and you might not be able to stop snacking on them.
Place cashews in a bowl of water and let sit for 2 hours.
Wash and dry your kale. Remove the thick stems, then tear up the kale leaves into smaller bite-sized pieces. Remove seeds from the bell pepper and chop it up into smaller pieces.
When the 2 hours are up, drain the water from the cashews. To make the "cheese" blend, place all remaining ingredients, plus the chopped up bell pepper and soaked cashews, into a food processor and blend until smooth.
In a large bowl, use your hands to coat the kale with the cheesy blend.
Place clumps of the cheesy kale on the dehydrator trays and dehydrate for 8-10 hours, or until crispy. The bottom trays of my dehydrator tend to cook faster, so I like to rotate my trays throughout this process. I had a few thicker kale bites that needed about 3 hours longer than my first round.
When finished, you can lightly sprinkle a small amount of salt on the bites. I store our cheesy kale chips in a jar. To keep moisture out, wrap a handful of rice in a bit of fabric.
The bites last for about a week if stored properly.
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