These chips are awesome and there actually is no cheese on them.
3 bunches of curly-leaf kale
1 cup raw cashews, soaked
1 large tomato, deseeded
juice of 1 large lemon
1/3 cup of nutritional yeast
Sea salt and black pepper to taste
Other spices can be added like garlic, onion powder, etc. Tear kale leaves into bite-sized pieces and set aside. Drain the water from the cashews, and in a food processor, process cashews and lemon juice to a hummus consistency. Add all remaining ingredients except kale, and process until smooth. Place kale pieces, and ½ of the cashew mixture in a large bowl.Massage kale pieces one by one and place them on Teflex-covered dehydrator trays. Dehydrate at 110 degrees for 2 hours. Remove trays from the dehydrator and transfer kale chips from Teflex sheets to plain dehydrator trays.
Dehydrate for an additional 5 – 6 hours or until crunchy. YUM!