Vegan Nacho Cheese Kale Chips

RECIPE: Prep: 10 min Cook: 1 ½ hours Total: 1 hour 40 minutes Makes 10 servings ------------------------------- Ingredients: 1 large bunch of kale 2 cups raw cashews, soaked overnight ⅔ cup jarred roasted peppers (+ 2-3 Tbsp. of the juice) ⅓ cup nutritional yeast 3 Tbsp. olive oil 1 lemon, juiced ½ tsp. garlic powder ½ tsp. chili powder ¼ tsp. sea salt ¼ tsp. black pepper Directions: Preheat oven to 200 degrees. Wash the kale and pat dry. Remove the stems by tearing kale off into large, palm sized leaves and place in a large bowl. Discard the stems or add them to smoothies. In a food processor or high-powered blender make the cheese sauce by processing the remaining ingredients (not the kale) together until smooth. This may take a few minutes and you may need to scrape the sides of your food processor or blender during this step. Sauce will be slightly thick. Add the sauce to the bowl of kale leaves and massage kale and sauce together until leaves are evenly coated. Single layer the kale leaves on two large baking sheets. Bake for 1 hour. Flip and bake for another 30-40 minutes or until dry and crispy. Cool and store in an airtight container.