2tablespoonsfreshly squeezed lemon juice with zest
2teaspoonstamari or Bragg liquid aminos
1/4teaspooncrushed red pepper flakes
1bunch curly kalede-stemmed and torn into pieces
Preheat the oven to 170F. Line 2 baking sheets with silicone liners or parchment paper.
In a blender, add the bell peppers, cashews, nutritional yeast, lemon juice and zest, tahini, tamari, and red pepper flakes, and blend on high speed until well-combined, 30 to 60 seconds.
For Blendtec: Blend on Medium Speed for 5 seconds, then HIGH speed until smooth. Depending on your jar, you may need to stop machine, scrape down the sides and continue blending.
For Vitamix: Start on Variable Speed 1, turn the machine on and slowly increase to Variable Speed 10/High and blend until smooth. Depending on your jar, you may need to stop machine, scrape down the sides and continue blending.
Place the kale in a large bowl and pour the bell pepper sauce evenly over the kale, massaging the sauce into the leaves with your hands, until thoroughly distributed. Uniformly space out the kale on the prepared baking sheets, allowing for space in between the leaves.
Bake until the kale is crispy and completely dry, 3 1/2 to 4 hours, stirring the kale every hour with tongs or a spatula, rearranging as evenly as possible before returning to the oven each time. Or if you have a dehydrator, dehydrate on medium (about 125F) for approximately 6 to 8 hours.
Serve immediately or place in an airtight container in refrigerator for up to 4 to 5 days.