Nacho 'Cheese' Kale Chips
1 head curly kale
1 cup macadamia nuts, soaked for at least 15 minutes
1 bell pepper
sea salt to taste
cayenne pepper to taste
Break kale away from the stem into pieces, wash and set aside.
Wash and cut bell pepper into big chunks.
In blender (I use a Vitamix Blender) combine bell pepper and macadamia nuts
with a pinch of sea salt and cayenne pepper. Blend well and taste. Adjust
sea salt and cayenne pepper to taste. You may need to add a tiny bit of
water if the sauce is too thick.
Recipe note: This kale chip coating is the same recipe used to make 'cheese
dip, wafers and crackers and can also be used in stuffed mushrooms
Coat each piece of kale with the sauce and place on dehydrator trays (I use
an Excalibur Dehydrator). Dehydrate until crispy (about 4-5 hours).