Sunflower-Coated Cheesy Kale Chips
Ingredients
The sauce
-
1
cup
raw sunflower seeds
-
1
Tbsp
lemon juice
-
¼
cup
nutritional yeast
-
½
tsp
ground turmeric
-
½
tsp
sea salt
-
⅛
tsp
cayenne powder
-
¼
cup
water
The kale
-
2
large bundles
curly kale
Instructions
- Soak sunflower seeds and drain them thoroughly.
- Blend sunflower seeds with lemon juice, nutritional yeast, turmeric, sea salt, cayenne powder, and water until creamy.
- Preheat the oven to 225°F (107°C) and prepare baking sheets with parchment paper.
- Rinse and dry the kale, then tear it into pieces and add it to a mixing bowl.
- Toss the kale with the sunflower mixture, ensuring even coating without large clumps.
- Spread the kale on the baking sheets without overlapping.
- Bake for 20 minutes, then turn the pans and stir the kale to ensure even baking.
- Continue baking for an additional 10-20 minutes until crispy and slightly golden.
- Remove from the oven and let cool completely before serving.
Nutrition Facts (estimated)
Servings
6
Calories
174
Total fat
9.7g
Total carbohydrates
17.5g
Total protein
8.1g
Sodium
207mg
Cholesterol
0mg
You might also like