Salt & Vinegar Kale Chips


1/2 cup raw sunflower seeds

1 tbsp apple cider vinegar

1/2 tbsp balsamic vinegar (optional)

water for blending

1/2 tsp himalayan or sea salt to taste

1 bunch curly kale


    1. Combine the sunflower seeds, vinegars and salt in a blender.  Blend for several minutes until a chunky paste has formed, adding a tablespoon of water into the blender as needed to assist with blending.  (the more water that is added, the longer the chips will take in the oven.)
    2. Strip off the kale leaves into a bowl and discard the stems.  Tear up any large pieces roughly, and pour the creamed mixture on top of the kale.  Using clean hands, massage the mixture into the kale for one minute to evenly coat the leaves.
    3. Heat the oven to 200 degrees F.  Place a parchment paper on top of a baking sheet, then spread out the kale chips evenly over the surface to ensure even cooking time.
    4. Bake for about 2 hours, or until kale has dried out and is crispy.  Keep a close eye on the kale at the end of its cooking process to make sure it does not burn.
    5. Enjoy immediately or keep in an airtight container for up to 2 weeks.
Adapted from “whole foods to thrive” by Brendan Brazier