1) Soak cashews for 2 hours. While they soak, de-stem the kale and set it aside.

2) Combine cashews, peppers, jalapeno, lemon juice, sea salt, cayenne, and nutritional yeast in a food processor until your desired consistency is reached.

3) Massage this mixture into the kale. Spread coated kale onto dehydrator trays. Place in a dehydrator at 115 degrees overnight or until desired crispiness is reached.

If you do not own a dehydrator, bake on "warm" or lowest heat for 1 to 2 hours until crispy.