- 300g kale
- 1 cup soaked cashews (1+ hour)
- 2 tomatoes
- 3-4 garlic cloves
- 1 tsp. Italian herbs/herbes de provences (or more to taste)
- 1 1/4 tsp. himalayan salt (or more to taste)
1. Blend everything except kale together.
2. Pour the mixture onto a kale and rub it all over to make sure it is fully coated.
3. Place it into a dehydrator or an oven on the lowest temperature.
4. Dehydrate it until crispy.