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

1/2 cup raw cashews, soaked for 20 minutes, drained

3/4 cup water

1/2 cup nutritional yeast

First, preheat the oven to 250° F, and line two baking sheets with parchment paper or silicone baking mats.
Next, let’s make our Taco Seasoning. In a small bowl, mix all of the Taco Seasoning ingredients together—the chili powder, garlic, onion, red pepper flakes, dried oregano, paprika, cumin, sea salt and black pepper. Set this aside for now.
Now, let's prepare the kale. Cut the kale leaves off of the ribs, tear them into bite-sized pieces and toss them into a large bowl.
In your food processor, blend the cashews, water, nutritional yeast, and 3 tablespoons of the Taco Seasoning until everything is well blended.
Add the cashew mixture to the bowl with the kale leaves, and toss until each piece is well coated. Sprinkle on some of the Taco Seasoning, if you'd like. Spread the coated kale leaves out on the prepared baking sheets, making sure they are not overlapping and not clumped together. This lets them roast and get nice and crispy.
Bake until crispy, for about 2 hours. Keep an eye on them 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, if you'd like. Let them cool, and then try not to eat them all at once!