2/3 cups cashews soaked for 2-6 hours, drained, rinsed and drained
1/4 cup sun-dried tomatoes, soaked for 2-6 hours, drained and save the soaking water
4 TBS soaking water from the sun-dried tomatoes
2 TBS lemon juice
2 TBS agave nectar
1/4 cup nutritional yeast
1 TBS smoked paprika
1 tsp chili powder (chipotle powder could also be used for a spicier chip)
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
Blend the ingredients in a blender until smooth.
6-8 cups of kale, torn into small pieces with the large veins removed. The veins are great for smoothies.
Massage the blended sauce on the kale. Place on dehydrator sheet in a single layer (for us this is 3 trays in an Excalibur) and dehydrate at 110 for 12 hours.