Soak cashews for 6 hours. Rinse and drain well.

Rinse kale and allow to dry as much as possible.

Remove stems from kale and tear them into chip-sized pieces. (Note: to easily remove stems from kale. Hold the base of the stem and slide your fingers up, pushing the leaves to the top. The leaves will easily tear clear from the tough stem.)

In a high-speed blender or food processor, combine all ingredients, except for kale, and blend until smooth.

Toss kale and cashew topping in a large bowl until the kale is evenly coated.

Place in a single layer on a dehydrator sheet. If you're baking in the oven, use a baking sheet.

Dehydrate at 115ºF for 4-6 hours or until crispy. If you're using the oven, set it to the lowest heat setting and bake for 20-30 minutes, flipping chips every 10 minutes.

Allow to cool to room temperature before placing in a container to maintain crispness.