200g Cashews
2 tbsp Maple Syrup
½ tsp Himalayan Crystal Salt
1 tbsp Coconut sugar, powdered
1 tsp Cumin, fresh ground
1 tsp Coriander seeds, fresh ground
2 tsp Cinnamon Powder
¼ tsp Cayenne powder
2 tsp Sweet paprika
⅛ tsp Allspice, ground
1 tsp Ginger powder
½ tsp Fresh ground Black pepper

Method:
Combine all ingredients in a bowl and then spread onto a dehydrator tray lined with telfex. Dehydrate 12-16 hours and flip onto mesh tray, continue to dehydrate 10 hours or until crisp. Store in an airtight container.