Kale as it is – meh. Kale as crunchy, tasty chips – yeh!
1 bunch curly kale
3/4 C sunflower seeds
3 sprigs spring onion
1/2 C coriander, fresh
1/2 C apple cider vinegar
3 dates, de-seeded & soaked
1 lemon, juiced
2 TBSP tahini
1 tsp salt
Wash kale, tear leaves off stems.Place leaves in a bowl. (You can use the stems in a juice or smoothie)
Puree other ingredients in your blender.
Massage this marinade into the leaves, make sure they are all coated.
Spread on 2 dehydrator trays.
Dehydrate for 3 hours at 52 degrees celsius.
Flip, dehydrate at 42 degrees for another 4-5 hours or until they are crunchy.