Southwestern Cool Ranch Kale Chips

• 1 bunch curly leafed kale, rib/stem removed, leaves torn into pieces
• 4 tablespoons lemon juice
• 4 tablespoons nutritional yeast
• 1 tablespoon sugar or agave
• 1/4 teaspoon garlic powder
• 1/4 cup minced fresh or 2 Tbs.dried parsley
• 1 teaspoon dried dill weed
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon coarse or sea salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 1/4 teaspoon chipotle powder or ground ancho chili powder
• 1 cup raw cashews

1. Soak cashews in hot water to cover for two hours. Drain. Put into food processor with everything except kale. Process till smooth (you may need to add a few Tbs. water). Add to kale in large bowl, mixing with your fingers to coat the leaves.
2. Place on dehydrator trays ( I use a Nesco dehydrator and use perforated tray liners as well). Dehydrate at 115 for 8-12 hours (it's impossible to give a precise time -- you need to check as you go. It could take more or less time. You can also use a higher temperature if you choose and adjust time accordingly.) Do not store till completely dry and chip-like and cool.

leafed kale, lemon juice, nutritional yeast, sugar, garlic, parsley, dill weed, onion powder, cumin, pepper, coarse, paprika, oregano, chipotle powder, cashews

Taken from food52.com/recipes/34682-southwestern-cool-ranch-kale-chips (may not work)