Nacho Kale Chips
One large bunch dinosaur kale, aka lacinato kale
1 cup sunflower seeds, soaked 6 hours and rinsed
1 cup hemp seeds
the juice of one lime
1 tbsp agave nectar
1/2 cup nutritional yeast
2 tbsp fresh minced garlic
1 whole Anaheim pepper, seeded
1 tsp lemon pepper
2 tbsp olive oil
enough water to help the blender get going and create a smooth coating; up to one cup
South African Smoke seasoning blend (from Trader Joes)
Wash the kale and dry slightly.
Blend all ingredients except African Smoke seasoning in a high speed blender until creamy.
Massage the mixture into each kale leaf. Lay the kale leaves on dehydrator screens lined with teflex sheets.
Sprinkle some freshly ground African seasoning blend on each of the kale chips.
Dehydrate on low, about 110 degrees for 8-12 hours. Then peel each kale chip off the teflex, flip them over and place back on the screen. Continue drying until they reach desired crispiness.
Tips: As far as I can tell, hemp seeds do not require soaking.
If these aren't hot enough for you, substitute the Anaheim pepper with a
jalapeno pepper, or add a jalapeno to the existing recipe.
This can be a messy job. I find it helps to lay out the dehydrator trays ahead of time so they aren't handled with goopy hands. In order to determine how many trays are needed, I lay the kale out on the trays before coating them. We like to wear food handler's gloves while massaging the coating onto the kale.