Kale chips are a wonderfully tasty and healthy alternative to regular potato chips. This recipe is suitable for vegans, vegetarians, raw vegans, or people who follow healthy diets. Make sure that you massage your kale pieces before you coat them in the marinade and place them in the dehydrator. This necessary step breaks up the tough cell wall of cruciferous vegetables, so you can enjoy them more.
- Prep Time: 15m
- Cook Time: 10h
- Total Time: 10h 10m
- 1 c raw sunflower seeds
- 14 oz kale, torn into pieces
- pinch of sea salt
- 2 tbsp. raw apple cider vinegar
- 4 tbsp. nutritional yeast
- 1 tbsp. smoked paprika
- 1/4 tsp. turmeric powder
- 1/4 tsp. cayenne pepper
- pinch of black pepper
- 4 dates, pitted and roughly chopped
- 2 garlic cloves, minced
- 1/2 c water
- Soak the sunflower seeds in water for about 15 minutes.
- Rip the kale leaves off the thick stems and tear them into chip-size pieces. Rinse the kale leaves and then pat them dry.
- Toss the kale leaves in a large bowl with the pinch of sea salt and apple cider vinegar. Massage the kale so the pieces become tender.
- Drain the sunflower seeds and place them, along with the rest of the ingredients, in a food processor and blend until smooth.
- Pour this sauce over the kale pieces and toss to ensure that all the leaves are coated.
- Spread the kale pieces into a thin layer on a dehydrator tray and dehydrate at 110ºF for 10 hours, mixing up halfway through.
- Remove when the kale is crispy. Allow the chips to cool and then enjoy!