These garlic kale chips flavored with a rub of cashew cream cheese are mind-blowingly delicious, and are a healthy alternative to potato chips for a snack.
Throw the cashews, water, lemon juice, nutritional yeast, fresh garlic, and salt into your high-speed blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Add more water if needed to blend.
Place the leaves on mesh screens fitted with non-stick sheets, and place in your dehydrator at 115 degrees for about 8 hours until crisp.
Place the leaves on mesh screens fitted with non-stick sheets, and place in your dehydrator at 115 degrees for 4 to 6 hours until crisp.
Photo by Trent Lanz and styling by Alicia Buszczak