Kale Chips


  • 60 leaves of kale, washed and stemmed
  • 1+1/2 c. raw sunflower seeds
  • 1 large red bell pepper, cut into chunks
  • 2 stalks celery, cut into chunks
  • 1/2 c. sesame seeds
  • 1/3 c. nutritional yeast flakes
  • 1/4 c. fresh lemon juice
  • 1 Tbsp. mild curry powder
  • 1 tsp. ground cumin, or your choice of herbs


  • Grind sunflower seeds until fine. In blender combine red pepper, celery, sesame seeds, yeast flakes, lemon juice, curry powder and cumin. Blend until smooth.
  • Stir into kale, mixing to coat evenly. Mix in ground sunflower seeds.
  • Place in dehydrator until crispy, about 6 – 8 hours at 90 – 95 degrees F.
Browse Cook(s): Bev Cook
Browse Theme(s): Snacks

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.