I absolutely had to find out how to make Kale Chips after tasting Loving Earths Cashew, Carrot and Coriander Yellow Kale Chips that I found at the Health Food Shop.
I did a little ‘googling’ and here is my version of the Kale Chips – not quite Cashew, Carrot and Coriander – but the ‘un-dehydrated’ version tastes yum – can’t wait for them to finish in the dehydrator!
1/4 cup sunflower seeds (soak for 2-4 hours)
1/4 cup Hemp seeds
1 packet of spiral organic miso soup (or a teaspoon of miso paste or 1/4 cup Nutritional yeast)
1/2 cup sun-dried tomatoes – soaked for 1 hour
1 tsp. garlic mince
2 Tbsp. lemon juice
2 – 4 Tbsp. filtered water
1/2 tsp. oregano
1/2 tsp. sea salt
1/4 tsp. chilli flakes
1 packet of Kale (or 1 bunch Kale leaves only)
Blend all ingredients in blender until well combined – you may need to add a little additional water to ensure it blends and combines.
Put Kale and sauce into mixing bowl and combine until all Kale leaves are well coated with the sauce.
Lay out on lined dehydrator tray and dehydrate at 115 degrees Fahrenheit for 6 – 8 hours.
Can’t wait until mine are finished!
And out of the dehydrator – the final product… latest about 2 days before I’d eaten them ALL – they were so YUM!
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