Cinnamon Crunch Kale Chips
Cinnamon Crunch Kale Chips
| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 18 hours |
| Total time | 18 hours, 10 minutes |
| Website | the 3volution of j3nn |
Cinnamon Crunch Kale Chips -- Gluten-free, grain-free, vegan, and Paleo. Sweet and crunchy addictive but healthy snacks to eat at home or on the go!
Ingredients
- 1 bunch kale
- 1 cup raw sunflower seeds
- 1 cup water
- .25 cup coconut sugar (or sugar of choice)
- 1 tablespoon cinnamon
Note
Dehydrator required! I am not familiar with the "oven method" of dehydrating, so I have no advice for it.
Directions
| Step 1 | |
| Remove stems from bunch of kale; break large leaves into small pieces; wash under cold water and dry. | |
| Step 2 | |
| In high-speed blender, mix: sunflowers seeds, water, sugar, and cinnamon. | |
| Step 3 | |
| Add kale leaves to large bowl and pour sunflower cinnamon mixture over kale; toss well coating all the leaves as evenly as possible. | |
| Step 4 | |
| Layer kale on dehydrator trays in a single layer; I did 3 layers. Use nonstick dehydrator sheets if you have them (highly recommended). | |
| Step 5 | |
| Dehydrate on 95-100 degrees F for 12-18 hours or until chips are dry and crispy. | |
- Excalibur 9 Tray dehydrator
- Nonstick dehydrator sheets (pack of nine 14”x14”)
- Vita-Mix high-speed blender
- Raw sunflower seeds
- Ceylon cinnamon
- Coconut sugar
- Mixing bowls
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Simple and delicious recipes.