BBQ Kale Chips

Our friend, Diane, brought me sour cream and onion kale chips and Practically Raw by Amber Shea Crawley to thumb through. We made the sour cream and onion kale chips and the pizza kale chips in the book (we loved the book so much we purchased it), but there weren't any for BBQ kale chips. Looking at the ingredients on a Lays bag, we created this one. After our first batch we thought it needed a little more of a kick, so we altered it.

Ingredients:
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.