Cheesy Kale Chips

• 10 ounces kale leaves chopped, washed, thoroughly dried, stems removed
• 2 tablespoons seed grape, olive, or avocado oil
• 1/4 cup raw cashews
• unsalted sunflower seeds 2 tbsp raw or roasted
• 6 tablespoons nutritional yeast divided
• 1/4 teaspoon salt and black pepper
• 1 teaspoon garlic powder

1. Preheat oven to 300 degrees F
2. Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
3. Add cashews, 4 tbsp nutritional yeast, salt, pepper, and garlic pepper to a food processor or blender and blend into a fine meal, scraping down sides as needed.
4. Add spice mixture the kale and toss with hands to distribute, working it into the grooves so it's thoroughly coated.
5. Divide kale between 2 large baking sheets and spread into an even layer, making sure the pieces aren't overlapping to ensure crispiness. You may need to bake them in two batches depending on size of baking sheets.
6. Sprinkle the kale with remaining 1-2 tbsp nutritional yeast for extra flavor and bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.
7. Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to ensure they don't burn. Let cool slightly before enjoying.
8. Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!

kale, seed grape, cashews, sunflower seeds, nutritional yeast, salt, garlic

Taken from www.yummly.com/recipe/Cheesy-Kale-Chips-1495682 (may not work)