Preheat oven to 275°F. Wash kale and chop into small pieces. Pat dry with a towel or spin in a salad spinner to remove as much moisture as possible, which will help prevent kale from becoming soggy. In a bowl, combine cashew butter, avocado oil, nutritional yeast, garlic powder and sea salt. Cover the kale with the cashew butter mixture and mix with hands until evenly coated. Bake for 20-25 minutes until kale is crispy.
from the NSM Nutrition Team recipe box
anti-inflammatory, dairy-free, gluten-free, Nightshade-free, paleo-friendly, vegan