Easy 'Cheezy' Kale Chips
2 T almonds, raw
5 T nutritional yeast
2 T olive oil
Juice from one lemon
¼ c cashews, raw
1 ½ t garlic powder
1 t turmeric powder
⅛ t cayenne pepper (optional)
Salt and pepper to taste
10 oz kale, washed, de-ribbed and chopped
Preheat oven to 300 F. In a large mixing bowl, combine your kale, olive oil and lemon juice. Massage with your fingers to coat kale with olive oil and soften the fibrous bits. Set aside to marinade as you prepare the topping.
Combine the cashews, almond, garlic, turmeric and cayenne powder with the nutritional yeast into a food processor or high speed blender. Pulse until mixture is a sandy texture.
Add the spiced mixture to your mixing bowl of kale and stir gently to coat. Evenly spread the coated kale onto a baking sheet. Make sure no pieces are overlapping, you may need to use two baking sheets. Bake for 15 min at 300 F, then remove from oven and toss/flip kale to ensure even baking. Bake for 5-10 more minutes until chips are crispy and just starting to brown at the tips. Allow to cool briefly before enjoying.
These chips are best enjoyed the day of, but for storage, allow to cool completely and store in a sealed container for 2-3 days.