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| Combine ingredients in a blender or food processor, (the raw cashews, white onion, nutritional yeast, mustard seeds, turmeric powder, paprika, flaky sea salt, and water). An optional ingredient is curry powder for extra flavor. |
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| Wash the kale and break into bite-sized pieces. |
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| Massage the blended mix on the kale pieces. |
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| Spread the kale pieces on a solid dehydrator sheet or cookie sheet. Dehydrate for about eight hours at 100-120 degrees Fahrenheit, or cook in the oven until chips are crispy (about 25 minutes) at 350 degrees Fahrenheit. |
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| You can also sprinkle fennel seeds on top once the kale chips are ready to eat. |
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