Crunchy Curry Kale Chips
1 1/2 cups (360 ml) raw sunflower seeds, sprouted and dehydrated from staple stash
Place seeds in high-speed blender and pulse chop on medium speed until finely chopped. (Just takes about 7 pulses—beware; if done too long, the seeds get hot and turn to a butter consistency)
3 bunches of kale, which is about 1 1/2 lb. (678 g) or about 60 large leaves
Remove the spine from the kale leaves and break kale into palm size pieces. Place kale in large bowl.
1/2 cup (120 ml) raw unhulled sesame seeds, soaked in water for 8 hours or 1/3 cup raw tahini (or use seeds from staple stash)
1 red pepper, seeds removed and cut into 1 1/2” pieces
2 stalks celery, cut into 1 1/2" pieces
1/4 cup (60 ml) lemon juice
1 Tablespoon (15 ml) curry powder
2 teaspoons (10 ml) onion granules
1 teaspoon (5 ml) cumin powder
1/4 teaspoon (1.25 ml) dry mustard
1/8 teaspoon (0.625 ml) cayenne (optional)
1 teaspoon (5 ml) Himalayan sea salt (optional)
Combine above 10 ingredients in high-speed blender and run on high speed until smooth. Pour over the kale leaves and massage until all leaves are covered. Place on dehydrator trays lined with teflex sheets. Sprinkle crushed sunflower seeds over the kale. Dehydrate at 110°F (43.3°C) for about 8 hours or until crisp. Try not to eat them too fast, they are very addictive!
Place seeds in high-speed blender and pulse chop on medium speed until finely chopped. (Just takes about 7 pulses—beware; if done too long, the seeds get hot and turn to a butter consistency)
3 bunches of kale, which is about 1 1/2 lb. (678 g) or about 60 large leaves
Remove the spine from the kale leaves and break kale into palm size pieces. Place kale in large bowl.
1/2 cup (120 ml) raw unhulled sesame seeds, soaked in water for 8 hours or 1/3 cup raw tahini (or use seeds from staple stash)
1 red pepper, seeds removed and cut into 1 1/2” pieces
2 stalks celery, cut into 1 1/2" pieces
1/4 cup (60 ml) lemon juice
1 Tablespoon (15 ml) curry powder
2 teaspoons (10 ml) onion granules
1 teaspoon (5 ml) cumin powder
1/4 teaspoon (1.25 ml) dry mustard
1/8 teaspoon (0.625 ml) cayenne (optional)
1 teaspoon (5 ml) Himalayan sea salt (optional)
Combine above 10 ingredients in high-speed blender and run on high speed until smooth. Pour over the kale leaves and massage until all leaves are covered. Place on dehydrator trays lined with teflex sheets. Sprinkle crushed sunflower seeds over the kale. Dehydrate at 110°F (43.3°C) for about 8 hours or until crisp. Try not to eat them too fast, they are very addictive!