Recette de chips de chou kale pour 6 personnes :<\/h2> \n \n

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• 400g of cleaned kale<\/li> \n
• 220g of sunflower seeds<\/li> \n
• 180g of red peppers<\/li> \n
• 2 tablespoons of olive oil<\/li> \n
• 50g of malted yeast flakes<\/li> \n
• 1 clove of garlic<\/li> \n
• 10g of salt<\/li> \n
• 80ml of water<\/li> \n<\/ul> \n

  Instructions :\u00a0<\/h2> \n \n

  First, soak the 220g of sunflower seeds in a large volume of warm water for 2 hours. They will swell and almost double in weight.<\/p> \n \n

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  Wash your kale and remove the midrib.<\/p> \n \n

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  Tear the leaves roughly.<\/p> \n \n

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  Wring it out like a salad.<\/p> \n \n

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  After hours of soaking, drain the sunflower seeds. Here are the malted yeast flakes I buy for this recipe.<\/p> \n \n

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  Place the stemmed, seeded and weighed red bell pepper in the bottom of the blender.<\/p> \n \n

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  Pour in the olive oil, malted yeast flakes, garlic and salt.<\/p> \n \n

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  Don’t forget the sunflower seeds. Put them in last to avoid filling the blender.<\/p> \n \n

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  Start blending on high speed and pour in water gradually to facilitate grinding. You will obtain a smooth and rather thick liquid.<\/p> \n \n

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  Place half of the kale leaves in a large container and pour in half of the sunflower seed puree. Stir by hand to thoroughly soak all the leaves. Do not hesitate to mix well without crushing the leaves.<\/p> \n \n

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  Then place the cabbage on a drying rack for your oven or in an electric dehydrator. Do not pack it, but the leaves can touch each other without any problem. Do the same with the other half of the ingredients for a total of two plates. If your oven has a dehydration function (sometimes we don’t even know our oven does this) it will probably ask you to open the door during drying to allow the steam produced to escape. In my oven, I dry them for 7 hours. The chips are ultra-crispy. You can also dry them in a dehydrator for 12 hours. The last option is to put them in the oven at 60\u00b0C with the door open for at least 6 hours. You must also adapt to your oven. The problem with drying at higher temperatures is that you may cook the cabbage instead of drying it.<\/p> \n \n

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  When the chips are ready, gently scrape the grid with a spatula to loosen them without breaking them.<\/p> \n \n

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  Place them immediately in an airtight box. They can thus be kept for weeks.<\/p> \n \n

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  If they start to soften, put them back in the oven to dry again.<\/p> \n \n

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  Kale chips<\/h2>\n

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  I had discovered these chips recently in the United States. I immediately fell in love with them because I could enjoy them without any complex, since they are dried and not fried. But with the price of the package and having to go there to get them, I had to find a way to make them at home. Kale, the kale that has recently come back into fashion, is very easy to buy today. I was very surprised to immediately get an even better result than the commercial one. I add sunflower seeds and red bell pepper for ultra crispy and tasty chips, perfect for a colorful appetizer. They are wonderfully crisp and usually fool everyone!<\/span><\/div>\n

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