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I love them, you love them. Potato chips are extremely tasty, they're also lacking when it comes to nutrition. But there's a way to simulate the chips, and get mega-nutrition while you're snacking thanks to kale. Suzanne Landry, who wrote the cookbook, The Passionate Vegetable came by Tonia's Kitchen to talk about her "Cheesy" Kale Chips. They're loaded with nutrition and taste, and despite the name, they don't actually have cheese. Suzanne told Tonia she uses curly leaf kale for this recipe because it takes the sauce better. As for the sauce (which is the boss!), Suzanne starts with a whole chopped red pepper, the juice of a whole lemon, and a half teaspoon of teaspoon of sea salt. Place everything in a blender and mix together. Then add a 1/4 cup of nutritional yeast and raw cashews. When the sauce is blended, it looks like Velveeta cheese! Pour the sauce into a pan and toss the stemmed kale leaves in the mix, and bake the leaves until crispy. Then you enjoy the kale krunch!