The original recipe had potential, but wow! Even my husband, who loves his salt, couldn’t take it. So I’ve standardized the ingredients so you can get perfect kale chips every time.
Start with:
3/4 c. hemp seeds (or sunflower seeds)
Cover with water. Soak overnight. Drain, and place seeds in blender jar.
3 Tbsp. nutritional yeast powder
2 Tbsp. Bragg’s Liquid Aminos
6 cloves raw garlic
2 Medjool dates
1 Tbsp. golden brown mustard
1/4 tsp. smoked paprika
Add nutritional yeast, Braggs, garlic, dates, mustard and paprika on top of hemp seeds. Blend on high, turning blender off and scraping down blender jar as needed until mixture is smooth.
8 oz. torn kale pieces
Pour sauce over kale and massage it into kale pieces until all the kale is evenly covered.
Distribute the kale evenly on dehydrator trays. Use 145°F for first hour, and then reduce the temperature to 110°F. Expect it to take anywhere from 12—24 hours to become crispy.
Package in airtight containers. Store in cool, dry location.
Note: If you own a 9-shelf Excalibur dehydrator, triple the recipe if you are using the less ruffled kale types. Double it if you are using ruffly kale.