Habanero Kale Chips
[Vegan]

Tip #1: I used 1 bunch of kale and since the sizes of “bunches” can vary, I measured it out and it was right about 12 cups. It sounds like a lot, but it will only fill 1 – 2 trays in the dehydrator. Tip #2: I like to use the “curly” kale, but use whichever variety you prefer. I break it off from the stem in bite size pieces. Save the kale stems…they are great for juicing! Tip #3: I did not soak the cashews to soften them before making the habanero sauce. I always pre-soak/dry my nuts and almonds as soon as I purchase them, then store them in an air-tight glass container. So they have been “soaked," but not to soften them before making this recipe. Tip #4: The habanero dressing is going to be ~very~ hot. If you have never eaten a habanero pepper or don’t like your food extra hot, just start out with 1 pepper. Tip #5: I always make my kale chips in my dehydrator because I like to eat my food as raw/unprocessed as possible and keep the live enzymes in tact at the same time. But I know not everyone has a dehydrator and kale chips can easily be made in a regular oven.