Usually you don’t see the words “cheesy” and “vegan” in the same recipe. We have always loved crunchy, cheesy snacks. But ever since Talia became dairy-free our mom has been trying to find snacks that still taste cheesy, but don’t contain any dairy. So we made up our own recipe!
We had soooooo much fun making these chips because we got to get our hands all messy. It feels so good to mush your fingers through a big bowl of gooey “cheese!” We made a huge batch of this and it barely lasted a few days. They were so good we just kept gobbling them up! They’re very addictive, but our mom doesn’t mind, because they are full of vitamins, minerals and all sorts of good nutrients that help our bodies grow up healthy and strong. When you’re looking for a crunchy, salty snack these kale chips are a tasty, nutritious alternative to potato chips.
Did you know that kale has more vitamin C than an orange and more calcium than milk? That means that kale helps to keep you from getting sick and helps to make our bones grow strong. It’s one of the most magical foods you can eat and it’s a staple in our house.
We hope you have as much fun making these as we did! Be careful with the turmeric though, because it stains your clothes really easily. We wore our white aprons and now they are white with yellow polka dots. 😉 But that’s ok, because when you’re a cook it’s ok to get messy…and the fun that you have makes everything taste even better.
Please comment below and let us know how your batch came out.
(Before dehydrating.)
(After dehydrating.)
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Enjoy!
- 1 cup sunflower seeds
- 1/2 cup hemp seeds
- 1/2 a red bell pepper, chopped
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 3 cloves garlic
- 1/2 onion
- 1 teaspoon sea salt
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/4 teaspoon paprika
- A little water as needed
- 1 head of organic kale
- Lots of Love
- In a food processor, mix together the sunflower and hemps seeds so they are ground into a meal.
- Add the bell pepper, lemon juice, olive oil, garlic, onion, sea salt, turmeric, coriander and paprika and mix some more.
- Add a little water as needed to make the mixture smooth (but not too thin).
- In a separate bowl, tear the kale into bite-sized pieces.
- Pour "cheese" over kale.
- Massage the kale to cover all the leaves with the cheese.
- Spread evenly onto a baking sheet, or dehydrator tray.
- Dehydrate at 115 degrees for 24 hours, or put the baking sheet in the oven at the lowest temperature for about 4 hours. Prop the oven door open slightly to release the steam.
- Enjoy!
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