- 2 bunches of kale (about 2 lbs.)
- 1 cup of sunflower butter
- 2 Tbsp. lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 scant tsp sea salt
- ⅓ cup of nutritional yeast
Rinse kale leaves. Shake off any excess water. Strip leaves from the kale stem and tear into bite-size pieces. Place in a large bowl.
In a small food processor, combine sunflower butter, lemon juice, garlic powder, onion powder, and salt. Pulse until well combined. Add mixture to kale leaves, a few tablespoons at a time, and massage into leaves with your hands.
Once all the mixture has been added and kale leaves are evenly coated, sprinkle ⅓ cup of nutritional yeast flakes over kale, tossing the pieces as you sprinkle.
Preheat the oven to 150 degrees. Spread kale in a single layer on baking sheets. Dehydrate the leaves for 4-6 hours until crunchy. Alternatively, you may use a dehydrator set to 150 degrees.
Remove from the kale chips and let cool. Store in an airtight container.