For kale chips:
• 1 bunch curly kale (stems removed, torn into bite-size)
• 1 tbsp olive oil
• Pinch sea salt
For sunflower cheese:
• ½ cup sunflower seeds (soaked 2+ hrs)
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 garlic clove
• ¼ tsp paprika
• ¼ tsp sea salt
• ¼ cup water
Instructions:
1. Preheat oven to 275°F or use dehydrator.
2. Blend all cheese ingredients until smooth.
3. Massage kale with olive oil and salt.
4. Toss kale in cheese sauce until well-coated.
5. Spread on baking sheet and bake 25–30 min, flipping halfway, until crisp but not
burnt.
*Makes 3 portions. Keeps in airtight container 2–3 days (will soften over time)
