Pumpkin Seed and Hemp Kale Chips
Ingredients
- Several Bunches of Fresh Organic Kale (any variety)
- 1 cup cashews or sunflower seeds (soaked ~ 6 hours and rinsed)
- ½ cup pumpkin seeds (soaked ~6 hours and rinsed)
- ½ cup hemp seeds
- ½ cup Extra Virgin Olive Oil
- Juice of one Lemon
- ½ to 1 teaspoon sea salt/pink salt
- ½ cup nutritional yeast
- ½ red bell pepper
- 1 Tablespoon Chipotle powder
- ½ teaspoon cumin
- ¼ teaspoon coriander seed
- ½ cup water or more as needed for consistency
Directions
Combine all ingredients other than kale leaves in blender/food processor.
Blend until a creamy consistency is obtained, adding water as needed.
Taste and add spices to taste as needed, keeping in mind the flavor will concentrate once dehydrated.
With a pastry brush or small spoon, brush/coat each kale leaf evenly with a moderately thin layer of the nutty batter.
Dehydrate the prepared kale leaves at 115 degrees Fahrenheit for ~24 hours. Depending on humidity levels it may take longer.