The first time I tried kale chips was from an health store and the only ingredients on the packet was salt and olive oil which was natural and tasty. Since then every chance I got whenever I’m in the area where I got the kale chip I would stop the health shop and grab a few packets of kale chips. My last trip to the same health store I got a larger packet without reading the ingredients, I had a mouthful and within seconds I was struggling to breathe and my lips was swollen and my airway was closing up! I was in the middle of driving, I had to pull up somewhere safe fast and use my epipen! My youngest daughter was with me, fortunately I had some assistance she read the kale packet ingredients again this time, the ingredients wasn’t the same cashews were added to the ingredients, that was my mistake for not reading the ingredients. Having multiple allergies is always going be a risk not constantly checking ingredients over and over again.
6g (1/4oz) thyme leaves
Juice of 1 lemon
100g (3 ½ oz/2/3 cups sunflower seeds
100g (3 ½ oz/2/3 cups hemp seeds
120 ml (4 fl oz ½ cup) water
60g (2 ½ oz) kale, chopped into 5cm (2in) pieces
It’s so hard to find any kale chips in any health store that is not lace with nuts or something that I’m allergic to.. this is a recipe I decided to try and it’s actually really tasty and delicious, I guess having a dehydrator would be even better, this time without nuts with the hemp and sunflower even better..
Whiz all the ingredients. Except the kale, in a blender until smooth. Pour the mixture over the kale pieces and, using your hands, coat the kale pieces gently but thoroughly.
Spread out on a tray sheet and place on the cupboard for a few hours to dry then place in oven until brown and crispy then remove and sprinkle with salt.