Cheesey Kale Chips

This is a great travel snack as it is both raw and vegan, doesn't need refrigeration and is nutrition packed.

Method:  
Wash and tear up 1-2 bunches of kale (approx 6 + cups) into mouth size pieces. Rip out and discard the tough woody stems.Set aside.

Blend until smooth the cheesey sauce:
1 red bell pepper or spicier pepper (approx 1 C chopped pepper) - red is good color for cheese effect. If you don't have any red pepper, just use extra water. 
1 C cashews 
2 TB nutritional yeast ("nooch")
1/2 tea salt
1 TB olive oil
1 TB agave
4 TB water (or enough to get blender blades going)

Massage the cheesey sauce into the kale.

Spread on dehydrator trays (fills 2 of Excalibur size) and slide into the dehydrator.  It's quite fluffy to start, so I pull out a few extra trays and set them aside to give the kale trays extra height.

Dehydrate until crispy, approx 6-10 hours (105-125 F)