Rip kale into pieces. Make sure your kale is dark green and of the curly kind. Check your local Farmer’s market for the best selection.
Blend soaked cashews, water and sweet red pepper into a paste (I Magic Bullet mine). Add a bit more more water if the sauce is too thick. The paste should be thick but not watery.
Put the kale into a large bowl and pour the gooey sauce over the pieces and mix together (use your hands, it’s easier). Sprinkle in some of the nutritional yeast ( a healthy amount) and continue mixing. Make sure the pieces are well coated and then arrange on a canola oil-sprayed cookie sheet.
Sprinkle the rest of the nutritional yeast on the kale along with the salt and cayenne pepper and pop into the oven for 25 mins at 350 degrees. Flip pieces over and continue baking in oven for about 10-15 more minutes (be careful not to burn them!) Once removed, let the chips cool on a paper towel (don’t put into a deep container to cool, or cover them or chips will get soggy). Make more and repeat steps 1-4 if you have enough kale to do so.
AND TRY NOT TO EAT THEM ALL IN ONE SITTING — I DARE YOU!