Another variant on the kale crisp

- 2 bunches curly kale, stemmed
- 2 cups cashews, soaked for 2 hours
- 1/3 cup water, more for consistency*
- 3 tablespoons lime juice
- 1 tablespoon nutritional yeast
- 1 1/4 teaspoon onion powder
- 1 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon minced chives (optional)
- * only if necessary
- Add all the ingredients except the chives to the blender.
- Use a tamper to blend the ingredients till a very smooth consistency is reached.
- Once the cream is smooth fold in the chives.
- Stem the kale leaves and wash them well.
- Dry them with a clean towel or spin-dry them in a salad centrifuge.
- Tear them into relatively big pieces (they will shrink about 50%) and add them to a big mixing bowl. Pour in the sour cream onto the kale and use your hands to mix well.
- Make sure every piece is coated with sour cream.
- Spread 1/4 of the coated pieces onto a mesh sheet and dehydrate for 10 to 12 hours at 42 °C, or till completely dried and crispy.
- Store in an airtight container up to 4 weeks. These won’t survive a day unless no one is home!
- If you have no dehydrater use your oven.
- Choose the lowest possible setting and leave the door open. If your setting is 50 ºC it will take a couple of hours, if your lowest setting is 80 ºC it will go quickly and I recommend you stay in the kitchen. It is best if you turn the kale chips at least once during it’s drying period when using an oven.