Heat oven to 325°. Combine cashews, water, lime juice, oil, salt, cumin, chili powder, and paprika in the bowl of a food processor. Process until smooth, scraping down sides as needed. Distribute kale between two lightly oiled baking sheets. Use your fingers to lightly coat each kale chip with nut mixture. Bake until crispy, 15—17 minutes, tossing once. (They will continue to crisp as they cool.) Store remaining nut mixture covered in fridge for up to a week.
NOTE: Not crazy about kale? Try using another hearty green like Swiss chard or forget the greens and use tortillas cut into triangles