Put the cashews, and the salsa in a food processor and process until smooth. You may have to add a little more salsa or water if the mixture is too dry and won’t process.

Let it process for a minute or two, and add salsa/ water as needed until you have a thick paste consistency.

Rinse the kale and tear it into bite size pieces, if you haven't already.

Put the rinsed and torn kale into a large bowl, and pour the cashew-salsa mixture over the top.

Mix it all together with your hands until all of the chips are coated. Yep, it's a messy job but someone's got to do it!

Place the coated kale chips in a single layer on mesh dehydrator screens.

Dehydrate at 120-125`F for about 8-12 hours, depending on the humidity level in your area. Remove the chips when they’re crispy.