From Meghan Telpner from The Undiet Cookbook
1. Place the balsamic vinegar, mustard, and maple syrup in your blender with the sunflower seeds, sesame seeds, and salt. Add water as needed in order to blend. Remember: you will be drying these out, so the more water you add, the longer the chips will take to dehydrate. Blend until smooth.
2. Place the kale and dill in a large mixing bowl and pour the marinade over top. With your hands, mix together the kale and marinade, massaging gently. Transfer to a dehydrator tray or parchment-lined baking sheet.
3. If using a dehydrator for the raw option, set it at 115 degrees fahrenheit for 5 to 7 hours, or until the kale is crunchy. If using your oven, set it to its lowest temperature (ideally 150 degrees fahrenheit) with the oven door left slightly open. Drying times will vary in an oven, but check after 1 hour. Store in an airtight container at room temperature. If they become soft after a day or two, you can put them back in the oven or dehydrator to crisp up. These will keep for one week- but you'll eat them way before that, guaranteed.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 57 | ||
Calories from Fat: 30 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 188.2mg | 6 % | |
Potassium 176.3mg | 5 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.4g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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