A while back, I saw some dehydrated Kale Chips at my food coop. I decided to give them a try. WOW!!! They were delicious. I looked at the ingredients, and thought, I can make these myself!
- 1 or 2 bunches of washed kale (take the big central stems out of the center and break into hand-size pieces)
- ½ lemon
- 1 cup hulled sunflower seeds (pulverize—I used a small seed grinder—a clean coffee grinder could work)
- 1 cup nutritional yeast
- 1 t. sea salt (I like Celtic sea salt)
- 2-3 T. olive oil
- Cayenne (optional)
In a large bowl, place your hand-sized pieces of kale. Add lemon and olive oil. This is the fun part—massage the kale with one of your hand. Massage the leaves for a couple of minutes (if you wish, you can use a latex glove) until they are limp and it looks like it half the volume.
I used an 8×8 baking container to mix the pulverized sunflower seed meal, and nutritional yeast. If you like things spicy, add some cayenne. This container was great for dipping the leaves into.
Dip each leaf into the sunflower-nutritional yeast mixture. One time, I used my hands to dip each kale leaf into the sunflower-nutritional yeast mixture. I ended up with lots of coating on my fingers. You may want to use tongs if you don’t want to get your fingers messy.
Dehydrate. Or you can use your over at 350 degrees until crispy.
Note: I love kale, and love growing it. Kale grows year round where I live in northern California. In fact, if you have it established in a winter garden, the frost improves the flavor. Personally, I like to harvest a leaf or two from each plant instead of taking a whole plant.