Step 1

Preheat oven to 300 degrees.

Step 2

Rinse and thoroughly dry the kale leaves. If you don’t dry the leaves completely, the remaining water can result in a steaming effect, which can cause limp chips.

Step 3

Remove the leaves from the kale stems and tear into large pieces.

Step 4

Massage the olive oil into the kale leaves to make sure every nook and cranny is covered.

Step 5

Sprinkle with garlic powder, smoked paprika and salt, mixing with your hands until well coated.

Step 6

Spread the kale leaves into a single layer on a baking sheet.

Step 7

Bake the kale chips for about 25-30 minutes, rotating the pan halfway through.

Step 8

Once crisped, remove the chips from the oven and let cool for about 5 minutes to let them crisp up even more.

Step 9

While the kale chips are baking, whip up the cheesy cashew dipping sauce.

Step 10

Add all of the ingredients (11 total) to a high-speed blender or food processor and blend until creamy. Add more water if needed for thinning.

Step 11

Enjoy!