Cashew Ranch Kale Chips

I have recently invested in a dehydrator, and I'm obsessed! I've made dried strawberries, carrot chips, apple chips, "sundried" tomatoes... you name it! The reason I'm so obsessed with it is that cooking low and slow in a dehydrator retains all of the vitamins, minerals, antioxidants and natural enzymes in the food unlike other cooking methods like steaming, baking or sautéing. These cashew ranch kale chips are the perfect nutrient-packed snack for on the go or a movie night in!

Ingredients:
- 1 bunch curly kale
- 1 cup cashews, soaked for at least 2 hours, drained
- 1/4 cup water
- 1 tbsp apple cider vinegar
- 2-3 tbsp nutritional yeast (depending on how cheesy you want them)
- 1/2 tsp organic garlic powder
- 1/2 tsp organic onion powder
- 1/2 tsp organic dried dill
- 1 tbsp organic chives, chopped
- 3 cranks pink Himalayan mineral salt

Instructions
1. Wash, dry, de-stem, and chop kale into bite-sized pieces
2. To a blender or food processor, blend the soaked cashews, water, apple cider vinegar, nutritional yeast, garlic powder, onion powder, dried dill, chives and salt until thick and creamy dressing forms
3. Mix with kale and ranch dressing together in a mixing bowl - I use my hands so I can coat all the leaves!
4. Evenly place kale on your dehydrator sheets and dehydrate at 115 degrees for ~6 hours, or until crispy
5. If you don't have a dehydrator or you're a littttle impatient, bake the chips on a baking sheet at 300F for 15 mins, flip and bake for another 12 mins or until crispy

My dehydrator: Nesco Snackmaster 4-Tray Dehydrator in White