Destem and tear kale into chip-sized pieces, rinse, and allow leaves to dry
Place jalapeño, olive oil, garlic cloves, salt, turmeric, Nature's Eats Cashews, nutritional yeast and water (if needed) into a high powered machine like a Vitamix machine and liquify until it becomes a thick, creamy sauce.
Place kale in a bowl or large zip lock bag and pour sauce on top. Using gloved or bare hands, massage the sauce into the kale for a few minutes.
Transfer kale to trays with teflex liners and dehydrate at 115°F for 2-3 hours. Flip kale leaves if needed and then reduce heat to 105° for another 2-3 hours. For optimal texture, check on kale every two hours throughout the dehydration to see if they are ready to be flipped.
Once the kale is done, make sure to store the kale chips in an air tight container. Kale chips stay fresh for approximately one week.