Cheddar Kale Chips

2 tbs nutritional yeast
2-4 tbs of water as needed
1 cup of chopped red bell pepper
1 cup cashews
2 tbs agave syrup
1 tbs olive oil
1/2 tsp sea salt
6 cups of bite sized pieces of Kale (with center stems removed), tightly packed (about 1 bunch)

Place the red bell peppers in a blender, then the remaining ingredients, except for the kale. Blend, using only enough water to process a thick cream.
You want to toss the pepper mixture with the kale in a large mixing bowl, coating it evenly.
Spread the kale onto your dehydrator trays and dry at 104 degrees for 8-10 hours. If you don’t have a dehydrator you can also roast these in the oven. It doesn’t get them as dry and crispy but it is the same concept. (Preheat the oven to 375. Roast for eight to ten minutes. Turn kale over. Roast another 10 minutes or so until kale turns brown and becomes paper thin and brittle. Remove from oven and serve immediately.)

**These are AMAZING and so yummy. Even if you don’t like kale you really should try these**