3/4 cup cashews
1 bunch kale, washed and dried
1 clove garlic, peeled
2 tablespoons soy sauce
2 tablespoons vegetable or canola oil
1/3 cup nutritional yeast (not to be confused with brewer's yeast)
1 lemon, juiced
Cover the cashews with water in a small bowl and let them soak for at least one hour before proceeding.
Preheat oven to the lowest heat setting (mine is 180°F). Line several baking sheets with parchment paper. Drain cashews and set aside. Trim stems from each kale leaf and cut each leaf into chip-sized pieces.
Combine the cashews, garlic, soy sauce, oil, nutritional yeast, and lemon juice in a food processor. Blend until smooth.
In a large bowl, combine kale and cashew paste, stir until all pieces of kale are evenly coated. Place kale pieces on baking sheets, allowing space between each piece so they do not touch or overlap. If you have leftover kale that doesn't quite fit on the baking sheets, refrigerate it, covered, until first batch has finished baking and then bake a second batch.
Bake the kale until crisp and completely dry, between 2 and 3 hours. Check after the first hour and turn leaves over. Check kale periodically. Chips will be ready when crunchy and stiff and topping is dry and doesn't feel chewy or moist.
Kale chips will keep in an airtight container for one week.
This recipe has been updated — first published October 2012.