Spicy Cavolo Nero Crisps

140g (1 cup) cashew nuts, soaked for two hours

2 heads of Cavolo Nero

3 tomatoes

1 red pepper

½ teaspoon Himalayan Pink Salt

½ teaspoon of Cayenne pepper (optional)

30g (½ cup) Marigold Engevita Nutritional Yeast Flakes

Soak the cashew nuts in filtered water for two hours. Then drain the water and rinse the cashew nuts well.
Wash the cavolo nero leaves and remove the tough centre stalk from each leaf. Pat dry and put it in a large mixing bowl.
In the blender: mix the tomatoes and pepper until smooth. Add the cashew nuts, salt and cayenne pepper and blend until a thick cream is formed. Then add the nutritional yeast and blend again. Pour the cream over the cavolo nero and squish until all of the leaves are well covered.
This will fill two dehydrator trays. Place on two teflex sheets on two dehydrator trays and dehydrate at 115 degrees F for 8 hours. Then remove the teflex sheet and continue to dehydrate for another 10 hours. If you are using an oven, turn the oven to its lowest setting and leave the door slightly ajar until crispy.

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