Elizabeth Petty's Kale Chips with Sunflower Seeds- V A Recipe

Looking for an easy Elizabeth Petty's Kale Chips with Sunflower Seeds- V A recipe? Learn how to make Elizabeth Petty's Kale Chips with Sunflower Seeds- V A using healthy ingredients.


Submitted by amydrummond

Makes 24 servings



From the Washington Post: http://voices.washingtonpost.com/all-we-can-eat/staff-favorites/staff-favorites-kale-chips-act.html Elizabeth Petty runs "Elizabeth's Gone Raw"

Recipe Ingredients for Elizabeth Petty's Kale Chips with Sunflower Seeds- V A

1 pound raw unsalted sunflower seeds
2 1/2 cups Water
1 jalepeno pepper, dried, stemmed, seeded, chopped
2/3 cup nutritional yeast
2 tablespoons sea salt
2/3 cup lemon juice (Freshly squeezed juice from 4 or 5 lemons)
1 1/2 teaspoons cayenne pepper
1536 grams kale, (48 stems) rinsed and patted as dry as possible

Recipe Directions for Elizabeth Petty's Kale Chips with Sunflower Seeds- V A

  1. Place the cashews in a container and cover with cool water. Let sit for at least 2 hours, or until most or all of the water has been absorbed.

  2. Drain the cashews (as needed) and place half of them in a blender, along with half of the red bell peppers, 1/3 cup of nutritional yeast, 1 cup of water, 1 tablespoon of the sea salt, half of the lemon juice, half of the jalapeno pepper and half of the cayenne pepper. Puree to form a loose paste, as smooth and incorporated as possible; transfer to a very large mixing bowl. Repeat with the remaining amounts of those ingredients (and the remaining 1/2 cup of water) and transfer to a gallon-size resealable plastic food storage bag; seal and refrigerate for up to 2 days.

  3. Working in batches, tear the kale leaves into different-size pieces, letting them fall into the first bowl of coating mixture. Work the mixture into the leaves very well. Once you have used all of the coating, transfer the remaining (uncoated) kale leaves to gallon-size resealable plastic food storage bags and refrigerate for up to 1 week.

  4. Arrange the coated kale leaves in the trays of a food dehydrator, flattening the leaves slightly.

  5. Set the dehydrator at 115 degrees. Dry the kale leaves overnight (10 to 12 hours) or until the desired level of crispness is achieved.

  6. (Alternatively, preheat the oven to 225 degrees. Spread the kale chips on 2 or 3 large rimmed baking sheets, preferably lined with silicone liners. Bake for 1 hour or until crisp, rotating the pans top to bottom and front to back as needed, then turn off the oven and let the chips dry in the oven overnight.)

  7. Serve right away or store in airtight containers for up to 1 week.

  8. Within 2 days, repeat the process with the remaining coating mixture and kale leaves.

Categories

Vegetables, Side Dish, Snacks, No Cook, Vegetarian

Nutrition Facts
Serving Size 121.6g
Amount Per Serving
Calories
160
Calories from Fat
95
% Daily Value*
Total Fat
10.5g
16%
Saturated Fat
0.9g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
501mg
21%
Potassium
527mg
15%
Total Carbohydrates
12.9g
4%
Dietary Fiber
4.1g
16%
Sugars
0.7g
Protein
8.1g
Vitamin A 198% Vitamin C 134%
Calcium 11% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Low in sugar
  • High in iron
  • High in manganese
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • High in riboflavin
  • High in selenium
  • Very high in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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