These raw vegan kale chips are bursting with flavor and nutrients. The creamy sunflower seed coating adds richness while garlic adds depth of flavor. Perfect for a healthy snack or as a crunchy topping for salads!
Ingredients: 1 bunch kale, washed and dried. 1 cup sunflower seeds, soaked for 4-6 hours. 3 cloves garlic. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 tablespoon olive oil. 1 teaspoon sea salt.
Instructions: Remove kale leaves from stems and tear into bite-sized pieces. In a food processor, combine soaked sunflower seeds, garlic, nutritional yeast, lemon juice, olive oil, and sea salt. Blend until smooth and creamy. In a large bowl, massage the sunflower seed mixture onto the kale leaves until they are evenly coated. Spread the coated kale leaves onto dehydrator trays in a single layer. Dehydrate at 115F 46C for 8-10 hours, or until crisp. Once crisp, remove from the dehydrator and let cool before serving.
Sean Short
