Preheat the oven to 200ºF.

Wash the kale and pat dry. Remove the stems and place the leaves in a large bowl.

In a food processor or high-powered blender, add the cashews, roasted peppers and their juices, nutritional yeast, olive oil, lemon juice, garlic powder, chili powder, sea salt, and black pepper, and blend until smooth, scraping down the sides of the food processor or blender while blending. The sauce will be slightly thick.

Add the sauce to the bowl of kale leaves and massage the kale and sauce together until the leaves are evenly coated.

Arrange the coated kale leaves on 2 large baking sheets in a single layer. Bake for 1 hour. Flip and bake for 30 to 40 minutes or until dry and crispy. Cool and store in an airtight container