Pumpkin Seed and Hemp Kale Chips
Recipe by Deirdre Imus
Try these delicious and healthy chips as a snack or side. They are easy to make and packed with nutrients. Enjoy anytime
I recommend using all organic non GMO ingredients.
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.