Now these chips are a total nutrition double wammy! As if kale wasn’t healthy enough on its own, I had to go and add spirulina and I’ll tell you the result is scrumdiliumptious! To keep all nutrients and digestive enzymes in tact, I dehydrated them rather than baking, but if you must bake do so at the lowest temperature possible to keep them from flattening out.
Makes: Approx. 4 cups of chips
Time: 10 hours
Ingredients:
2 bunches curly green kale, washed, dried and torn to bite size pieces
1 cup raw pumpkin seeds, soaked for at least 6 hours and sprouted if desired
2 Tb. raw sesame seeds
1 cup fresh dill
1-2 Tb. spirulina powder
1/2 tsp. cayenne pepper
1 tsp. sea salt
1/4 cup water
Preparation:
1. In a Vitamix or other high-speed blender, combine soaked pumpkin seeds, sesame seeds, dill, spirulina, cayenne, sea salt, and water and blend for 1 minute.
2. Transfer to a large bowl, add kale and massage until every leaf if thoroughly coated.
