Spicy Taco Kale Chips

Ingredients

1 tablespoon chili powder

1/2 teaspoon granulated garlic

1/4 teaspoon granulated onion

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika, not smoked

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 bunches kale, curly works best

1/2 cup raw cashews

3/4 cup water

1/2 cup nutritional yeast

First, preheat the oven to 250° F, and line two baking sheets with parchment paper.
Next let’s make our Taco Seasoning. In a small bowl, mix all of the Taco Seasoning ingredients together—the chili powder, granulated garlic, granulated onion, red pepper flakes, dried oregano, paprika, cumin, sea salt and black pepper. Set this aside for now.
Strip the leaves of kale from the ribs and tear the leaves into biteable pieces.
In a food processor, blend the cashews, water, nutritional yeast, and 2 tablespoons of the Taco Seasoning until everything is smooth.
Transfer the sauce to a large bowl, add the kale leaves and toss until each piece is well coated. Spread the coated kale leaves out on the prepared baking sheets, making sure they are not overlapping and not clumped together. This allows them to roast and get nice and crispy.
Bake until crispy, for about 2 hours or longer. Keep checking on the chips to make sure they are crisping up, and not burning. Pull apart any layers that are sticking together.
Sprinkle a little leftover Taco Seasoning on top when they come out of the oven. Let them cool, and then try not to eat them all at once!