Cheesy vegetable chips

Indian Lentil Dahl


  • 1 large bunch of green kale or 1 head of napa cabbage*
  • 1 cup soaked sunflower seeds
  • 1 tablespoon lemon juice
  • ¼ cup nutritional yeast
  • ½ tsp curcuma
  • ½ tsp salt
  • ⅛ tsp cayenne powder
  • 1 tsp of mustard + ¼ tsp mustard seeds
  • ¼ cup water (plus more as needed)

Blend all ingredients until smooth. Thoroughly coat and massage the mixture onto the kale.

Place on the oven for 45 min and then dehydrator sheet and dehydrate at 115ºF overnight or until coating is dry, and the kale chips are crisp. Flip to mesh sheet halfway through dehydrating.

*Bok choy or broccoli can also be used.