I cannot get enough kale lately! In salads, smoothies, soups...which is why I decided to try making kale chips. After all, it seemed easy enough. However, I tried it once in the oven before I went raw and burnt them, which is why I have not attempted to make them until now. I know, everyone else seems to have already jumped on the kale chips train, but better late than never! I figured the dehydrator was a safe choice however, no burning. I looked at many different recipes trying to figure out what I wanted in mine, then I kind of just threw one together hoping that it would turn out. I thought I would go with chili cheese or "cheeze" (I love that word) as I like to call it. soaked sunflowers with nutritional yeast to create the cheesyness, chili powder, lime, garlic, and a bit of chipotle for kick. The mixture tasted wonderful before it went on the chips, so I knew it would after they were done! I waited overnight for them to dehydrate and voila! Delicious kale chips! I was pleasantly surprised, and the best part was they retained their beautiful green color much more than they would have in the oven!
makes about 10 cups
1 cup raw sunflower seeds, soaked for 4 hours, drained
1/4 cup nutritional yeast
1 1/2 Tbsp chili powder
1/2 tsp ground chipotle
1 garlic clove
1 tsp sea salt ot to taste, plus additional for sprinkling (optional)
juice of one lime
1 bunch kale, washed and torn into bite sized pieces
In a food processor, combine the seeds, yeast, chili powder, chipotle, garlic, sea salt and lime with about 1/4 cup of filtered water. Turn the processor on and process until smooth, a little more water at a time to create a smooth paste about the consistency of nacho cheese. Place the kale in a large bowl, and pour the mixture over. Massage the cheeze into the kale with your hands until it is all coated, then place on 2 lined dehydrator sheets. Dehydrate at 115F until dry overnight (about 8-10 hours). Enjoy!