Ingredients
Kale
- 2 large bunches kale
- Remove stems and thick ribs
Sunflower-Seed Marinade
- 1½ cups sunflower seeds
- 1 cup water
- ¼ cup freshly squeezed lemon juice
- ½ red bell pepper
- 1 tablespoon honey
- 1 teaspoon salt
- 2 teaspoons onion powder
- 1 garlic clove
- Dash of cayenne pepper
- 1 teaspoon dill
Instructions
- Prepare the marinade: Add the sunflower seeds, water, lemon juice, red bell pepper, honey, salt, onion powder, garlic, cayenne, and dill to a blender. Blend until completely smooth and creamy.
- Chill the marinade: Transfer the marinade to a container and refrigerate for at least 1 hour. This allows the flavors to develop and the mixture to thicken slightly.
- Prepare the kale: Remove the long stems and thick ribs from the kale leaves. Tear the leaves into medium-sized pieces.
- Coat the kale: Place the kale in a large bowl or container. Pour the marinade over the leaves. Using clean hands, gently massage and toss the kale until every piece is thoroughly coated.
- Arrange for dehydrating: Spread the coated kale pieces in a single layer on solid dehydrator trays. Avoid overlapping the pieces so they dry evenly.
- Dehydrate: Dehydrate at 109°F for approximately 18 hours, or until the kale is completely dry and crisp.
- Cool and enjoy: Allow the kale chips to cool completely before serving. Store any leftovers in an airtight container.
Recipe Tips
- Choose fresh, sturdy kale leaves for the best texture.
- Massage the marinade thoroughly into the kale so every piece is flavorful.
- Don’t overcrowd the dehydrator trays.
- Drying time may vary depending on the amount of marinade and the moisture in the kale.