Ingredients

• 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

Preparation

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.