2 tablespoons sunflower seeds (or ground nuts)
1-2 tablespoons water
1 teaspoon onion powder, or 1 tablespoon fresh onion, minced
1 teaspoon nutritional yeast
1/2 teaspoon dill
sea salt, to taste
4 stems kale, torn into large pieces
1. If using oven instead of dehydrator, preheat to 200 or 350 degrees F (the higher the temperature, the shorter the time until the chips are done, but the lower, the more nutrients will be retained). Line baking sheet with parchment. Grind the sunflower seeds in a coffee grinder or a mini food processor.
2. If using the food processor, add 1-2 tablespoons water, just enough water to form a paste of the seeds. Blend in the fresh onion (if using), and seasonings. If you're using a coffee grinder, transfer the ground seeds to a bowl and mix with 1-2 tablespoons water and the seasonings.
3. Dip the pieces of kale in the mixture to coat them, then lay them out on prepared baking sheet. If using dehydrator, lay on dehydrator trays. In a dehydrator, I use 115 degrees F, and they take about 2 hours. The chips should be super crispy, like potato chips.
4. In an oven, the lowest temperature is usually 200 degrees F, and they'll be done in about 20-30 minutes. If you go up to 350 degrees F, they get crispy in about 10 minutes.
I hope you enjoy these baked kale chips, the latest of my healthy vegan recipes.
Source of recipe: To watch a free video of me making these baked kale chips, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/baked-kale-chips .