Per serving (85g)
Calories 270, Fat 22g, Saturates 3.1g, Sugars 1.7g, Salt 2g
Preheat oven to 130°C/250°F/Gas ½ and drain the soaked sunflower seeds.
Place the sunflower seeds in a blender and add in all the remaining ingredients, except the kale and sesame seeds. Blitz to a fine paste.
Place the kale in a large bowl and add the sunflower paste. Using your hands, coat the kale in the paste as evenly as possible. Try to avoid clumping the paste in places, as this will prevent the kale from crisping up in the oven.
Spread the kale out, in a single layer, on baking sheets. Sprinkle with the sesame seeds and transfer to the oven to bake for around 90 minutes. The chips are ready when the coating is dry and they are crisp. Perfect served with chipotle mayo for dipping!
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