After you’ve cleaned and ripped the kale into bite-sized pieces, lay them on clean dishtowels to dry or gently pay dry. You don’t want the kale to be wet, as this will prolong dehydrating time.

Drain the cashews and place them and all other ingredients (besides kale) in a high-speed blender and blend on high until smooth. You may need to add more water, depending on the strength of your blender. Add no more than 1 tablespoon at a time. You want the mixture to be thick so it will stick to the kale chips.

Transfer half the kale to a large bowl and add ½ the cashew sauce. Using your hands, mix well and be sure to coat every kale chip well. Transfer the kale to the dehydrator sheets/trays in single layers. Repeat this process with remaining kale and cashew mix.

Place the dehydrator trays in the dehydrator and dehydrate on 110°F for 8 hours – again this depends on your dehydrator. You can check at the 4 hour mark and flip – this isn’t necessary but may help with even dehydrating depending your dehydrator.

The chips are done when they are crispy and dry. Transfer to an air-tight, sealed container on the counter for up to a week. They won't last that long!