Nacho 'Cheese' Kale Chips

1 head curly kale
1 cup macadamia nuts, soaked for at least 15 minutes
1 bell pepper
sea salt to taste
cayenne pepper to taste

Break kale away from the stem into pieces, wash and set aside.

Wash and cut bell pepper into big chunks.

In blender (I use a Vitamix Blender) combine bell pepper and macadamia nuts with a pinch of sea salt and cayenne pepper. Blend well and taste. Adjust sea salt and cayenne pepper to taste. You may need to add a tiny bit of water if the sauce is too thick.

Recipe note: This kale chip coating is the same recipe used to make 'cheese dip, wafers and crackers and can also be used in stuffed mushrooms

Coat each piece of kale with the sauce and place on dehydrator trays (I use an Excalibur Dehydrator). Dehydrate until crispy (about 4-5 hours).

From: Making-Healthy-Choices.com