2 bunches kale (if you can, get 1 bunch green kale and 1 bunch purple)
1 1/4 cups filtered water (for blending sauce)
1/2 cup pine nuts, soaked overnight (or at least 3 hours)
1/2 cup sunflower seeds, soaked overnight (or at least 3 hours)
1 lemon or lime, juiced
2 cloves garlic
1/4 to 1/2 tsp. Himalayan salt
1) Cut the bottom stems off the kale, but leave the upper stem that is attached to the leaf. Stack up the leaves and roughly cut them into bite size pieces, not too small (because when dehydrated, they get smaller.) Put into a large bowl, and set aside.
2) Drain and rinse the pine nuts and the sunflower seeds. Put them into the blender with the lemon or lime juice, garlic, Himalayan salt, and 1 1/4 cups of filtered water. Blend well.
3) Pour the sauce over the kale, and with your hands, mix well, making sure that the leaves are covered with the sauce.
4) The following step is optional. Put a plate over the kale and sit a heavy weight on the plate. You could use a jug of water or anything you have that is heavy and can compress the kale. Leave for a couple of hours.
5) Spread the kale in a single layer on a teflex-lined dehydrator tray. This amount will make 3-4 trays. Put into the dehydrator at 115* F for 36 or more hours, until crispy.
VARIATION: This recipe can also be eaten without dehydrating. I enjoy it that way as a kale salad, adding in some red bell pepper julienne and pomegranate seeds.
Have fun experimenting with making the Kale Chips adding other possible ingredients, such as: basil, black pepper, red onion, garlic, turmeric, nutritional yeast, apple cider vinegar, hot pepper, Indian spice, etc.
SUGGESTION: Double or triple the recipe because they go fast!