1/2 cup sunflower seeds
3 tbsp gluten free nutritional yeast
1 tsp salt
Juice of whole lemon
1 tsp garlic powder
1/2 tsp turmeric
1.First wash, de-stem and rip the kale into your desired “chip size” pieces. Drain and place in a large bowl.
2.Wash and strain your sunflower seeds, transfer to blendtec or a high speed blender.
3. Add the rest of the ingredients, blend well until you get smooth sauce.
4. Pour mixture over the kale pieces. Massage for 4-5 minutes with your hands.
5. Dehydrate for about 3-4 hours or more at 42 C in excalibur dehydrator until completely crispy. When the chips are dry and crispy, remove and enjoy!
Dehydrated Kale Chips W/ Turmeric Cheese Sauce