By Chef: Hannah Mendenhall
Posted: August 16, 2011
They look gnarly and, yes, they are green, but one little taste of these Spicy Kale Chips and you’ll be hooked!
- 4 c. sunflower seeds (soaked and dehydrated)
- 1 c. nutritional yeast
- 1/2 c. wheat free tamari (or to taste)
- 1/2 c. olive oil
- fresh garlic to taste
- cayenne pepper (optional but highly recommended)
Grind sunflower seeds to a flour. In a food processor combine all ingredients except for cayenne . Add water as needed to reach a thick batter like consistency.
This amount of sauce is enough for at least two bunches of kale. I can’t tell you the exact amount, because I didn’t weigh it! After rinsing the kale and removing the spine (too tough to eat dehydrated), it loosely filled a very large mixing bowl. Like I said, you can’t mess this up.
Massage the sauce into the kale, spread onto dehydrator trays, sprinkle on desired amount of cayenne, and dehydrate on 105〫F until crunchy. In my home, these barely make it out of the dehydrator and are often nibbled on before they’re done