Pre-heat oven to 160
Wash and thoroughly dry kale, cutting off any thick stems
Place dried kale in a mixing bowl and pour in oil, use hands to ensure it’s evenly distributed throughout the kale.
Take cashews, 4 Tbsp of nutritional yeast, pepper, garlic powder and paprika and add to a food processor and blend into a slightly coarse powder.
Add spice mix to the kale, using a spoon or hands to ensure it is evenly distributed and covering all the kale leaves.
Spread the kale out evenly onto a baking sheet - it will most likely take a number of batches as you want a thin layer so the kale really crisps up.
Sprinkle the kale with some of the remaining nutritional yeast and bake at 160 for 15 minutes.
Remove kale, turn over as much as possible and return to the oven for 5 - 10 minutes. You will need to check constantly now to make sure it’s not going to burn. You are going for an even, crispy, golden brown look.
Let the kale cool before serving. I find these are best eaten the day they are made as they start to go a little less crisp afterwards.
