On Facebook last week, I mentioned I had played around with my usual Cheezy Kale Chips recipe to change out the usual cashews with sunflower seeds as I know some people do struggle with consuming cashews – some find them mucous forming as well as having digestion issues. Also it’s fun to mix up your seeds and nuts and usually you can mix and match them.
I also found these sunflower cheezy kale chips were less dense, crunchier and not as sweet as the cashew kale chips. I actually preferred them to the cashews, so they’ll be a repeat offender on my rotation.
However I did make the following adjustments as the sunflower seeds can taste a little less sweet and slightly bitter compared to the sweeter cashews.
- 2 bunches of kale (for us that was 10 stalks of kale)
- 1 red pepper
- 1 cup of nutritional/savoury yeast
- 1 cup of soaked (1-2 hours) sunflower seeds
- 1/4 cup water
- 3 Tbsp lemon juice
- 1 tsp Himalayan sea salt
- dash of cayenne pepper or to taste depend on spice tolerance, but don’t forget, as the kale chips release water in the dehyration process the falavours will be intensified.
- Blend all ingredients save for the kale in a high speed blender until smooth to form the cheezy sauce.
- Take the kale and remove the leaves from the spine. Reserve the spines to add to your next green juice.
Tear the leaves into bite size, chip sizes, and place in a large bowl.
Pour the blended cheezy sauce onto the kale and get your hands dirty. Ensure you massage every single leaf until they are evenly coated.
Place the kale pieces on teflex sheets ready to dehydrate. Ensure you space the kale pieces adequately so the air can circulate freely around them and not clump together as they dry.
Dehydrate the kale for 8-10hours or until crunchy at 115ºF
Chips will keep in an airtight container for a long time – but I doubt YOU will last that long!