1 and 1/2 cup lightly packed kale leaves (stems removed)
Preheat oven to 200°F (90°C) and line a baking sheet with parchment paper, or a silpat.
Drain the cashews and place them in a high-speed blender. Add the lime juice, water, maple syrup, spices, salt, and lime zest. Blend on high speed until you get a cream. It’s okay if it’s not completely smooth.
Add the kale leaves to a large mixing bowl. Pour in the cashew mixture. Drain the buckwheat groats and add them to the bowl. Using your hands, mix to coat the kale leaves with the mixture, it will be quite sticky and messy, this is normal.
Transfer the leaves to the prepared baking sheet, arranging them into a single layer. Make sure the leaves are not folded and don’t touch each other. You will probably need two baking sheets depending on their sizes.
Bake for 3 hours, flipping each leaf once halfway through baking. To test doneness, remove one leaf from the oven and let it cool a few minutes. If it’s crunchy it’s done, if it’s still chewy, continue baking for another 20-30 minutes.