I have been making this snack for many years and I’ve never come across someone who didn’t like it; both children and adults can’t resist its temptation. There are different varieties of kale, but the ruffly, curly and high in fiber content ones are better suited to chips recipes. The cheese sauce is a mix of sunflower seeds, lemon and brewer’s yeast. When added to the kale chips it becomes a refined crispy goodness.
SERVINGS: 7 OZ.
DIRECTIONS:
Remove the kale stems and tear the kale leaves into bite-size pieces and place them in a large bowl.
Mix the rest of the ingredients in a blender for one minute at high speed until you get a consistent thick sauce mixture.
Pour the sauce onto the kale and mix it thoroughly.
Spread the kale pieces evenly in a food dehydrator pan (no need for baking paper), and dehydrate for approximately 8 hours at 45°c.
Can be stored for about two weeks in a plastic box in a cool and dry place.
- 7 oz. washed Russian kale
- 1 cup sunflower seeds, soaked in water for an hour and drained
- ½ cup water
- 2 tbsp. lemon juice
- 3 tbsp. olive oil
- 1 tsp. Himalayan salt
- 1 garlic clove
- 1 tbsp. brewer's yeast
