We hope you enjoy this delicious kale chip recipe from The Autoimmune Plant Based Cookbook!
These kale chips are processed at a low enough temperature so that they will still have enzymes and bacteria to help repopulate your gut. They contain no nuts, no yeast and no vinegars. Best of all, they taste great!
2 large bunches of kale, remove stems and thick ribs
1 ½ cups sunflower seeds, soaked overnight
1 cup water
¼ cup freshly squeezed lemon juice
½ red bell pepper
1 tablespoon honey
1 teaspoon unrefined salt
2 teaspoon onion powder
1 clove garlic
Dash ground cayenne pepper
1 teaspoon dill
Blend marinade ingredients until smooth.
Let the mixture stand in the refrigerator for at least one hour or ideally overnight.
Remove the long stems that run up through the kale leaves and tear the kale into medium-large pieces.
In a large container, mix the kale leaves in with the marinade. Thoroughly cover each leaf, mixing and massaging by hand.
Spread leaves on solid dehydrator trays in a single layer.
Dehydrate at 109°F for about 18 hours, or until dry and crisp.