♥ 1 cup raw sunflowers seeds, organic, soaked 3 to 4 hours
♥ Water to a smooth consistency
♥ 1/2 lemon, freshly squeezed
♥ 3 to 4 garlic cloves or 1 tsp of garlic powder
♥ 3 tbsp of olive oil
♥ Himalayan salt to taste
♥ 1 head of curly kale, organic
How to make kale chips vegan
1. Wash kale leaves and pat them dry using tea towel or paper towel.
2. Discard kale stems and use leaves only.
3. Tear the leaves into a tad larger than bite-size pieces.
Cream preparation
1. When done soaking sunflower seeds drain out the water.
2. In a high-powered blender mix sunflower seeds, garlic, olive oil, salt, water and lemon juice until smooth and creamy.
Assembly
1. Place the kale pieces into a large bowl.
2. Pour in the cream and with your hands gently coat each piece of kale with a cream.
3. Using dehydrator, place non-stick teflex sheets on dehydrator trays.
4. Place/drop the coated kale on the teflex sheets.
5. Dehydrate at 115 degrees F for 8 hours or until dry. It depends of the humidity and climate.
6. Store in a airtight glass container.