1 large bunch kale, wash, de-stem and tear into large pieces (around 5-6 stalks) (tuscan kale or curly leafed scots kale, I prefer scots)
1 cup cashews
2 tablespoon nutritional yeast
1 tablespoon lemon juice

1 tablespoon spirulina
1/2 teaspoon chilli flakes
celtic sea salt to taste

Method for Dehydrator

Wash kale thoroughly.
Remove the tough spine of kale and tear into bite size pieces, keeping in mind that they will shrink in size as they dehydrate.
Place in large bowl, sprinkle lightly with celtic sea salt and set aside.
Place rest of ingredients into vitamix or thermomix, blend until smooth.
Pour mixture over kale chips in large mixing bowl, cover kale with dressing, make sure you massage mixture thoroughly into kale, for 1-2 minutes until kale is coated thoroughly.
Scatter kale chips fairly evenly onto dehydrator trays, don’t worry about flattening them they’re better bunched up.
If the mixture is dripping, use a paraflexx sheet on your tray. You might need to take out a tray in between each shelf of the dehydrator, to allow more room dehydrate on screens at 115 degrees fahrenheit, for 11-13 hours or until crisp

Method for Oven

Wash kale thoroughly.
Remove the tough spine of kale and tear into bite size pieces, keeping in mind that they will shrink in size as they dehydrate.
Place in large bowl, sprinkle lightly with celtic sea salt and set aside.
Place rest of ingredients into vitamix or thermomix, blend until smooth.
Pour mixture over kale chips in large mixing bowl, cover kale with dressing, make sure you massage mixture thoroughly into kale, for 1-2 minutes until kale is coated thoroughly.
Scatter kale chips onto oven rack, don’t worry about flattening them they’re better bunched up.
Keep door slightly open (you can use a spoon).
Put oven on lowest temperature, you will have to watch the kale chips on and off through out the drying period as every oven is different and the temperatures vary