Kale Chips with Cashew Cheese Sauce
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2 c cashew pieces [cashews are not GRAP, substitute another nut]
1 carrot (optional)
1/2 red bell pepper
6 tbsp nutritional yeast
1/4 tsp sea salt
2 tsp lemon juice up to juice of one lemon
1 1/2 c water

2 bunches kale [Approximately enough for a 9-tray Excalibur dehydrator]

Break up kale into convenient-sized pieces, discarding the main stem. Rinse
in large mixing bowl. Combine all sauce ingredients in a blender 
(preferably a Vitamix). Pour cashew cheese sauce on kale pieces and toss 
kale. Set on dehydrator sheets. Dehydrate for 2 hours at 135 then 4 to 6 
hours at 115 until crispy. [One need not be in such a rush. 105°F for 10 
hours will also work.]

From: Be Well With Sue: Inspiring Balance with Practical Raw Foods