SÖLAR FLEXUS' Kale Chips Recipe
A savory, nutrient-dense kale chip featuring a rich sunflower seed and curry-infused coating.
SÖLAR FLEXUS' Kale Chips Recipe
A savory, nutrient-dense kale chip featuring a rich sunflower seed and curry-infused coating.
Key move
In a blender, blend all ingredients except for the kale.
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The Setup
- Mixing Bowl
- Chef Knife
- Blender
- Dehydrator
The Mise en Place
5 of 11Your prep station before cooking begins
Ingredients (0/11)
The texture is soft instead of crisp.
Spread pieces farther apart, remove surface moisture, and extend the dry/dehydrate step before adding extra sauce.
The coating falls off or looks patchy.
Press the coating on gently and let the surface tack up before moving the pieces again.
The Method
IN
In a blender, blend all ingredients except for the kale (1½ bunches).
Mixture is combined to the texture described in the source method.
PULL
Pull the leaves off the spine of the kale (1½ bunches), and heavy drench/coat the blended mixture unto the kale leaves.
Mixture is combined to the texture described in the source method.
PLACE
Place the coated kale (1½ bunches) on dehydrator sheets, on dehydrator trays.
Step is complete as written in the recovered source method.
DEHYDRATE
Dehydrate at 118 degrees Fahrenheit for 8-9 hours.
Step is complete as written in the recovered source method.
REMOVE
Remove and store in an airtight container at room temperature for 10-14 days.
Step is complete as written in the recovered source method.
PRO
PRO TIP: If you do not have a dehydrator, this makes an excellent kale (1½ bunches) salad! No dehydrating needed!
Step is complete as written in the recovered source method.
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