Soaking the sunflower seeds: Place the sunflower seeds in a bowl and cover with cold water. Allow to soak for a least 5 hours or overnight. After the seeds are done soaking, rinse them in a colander and drain well.

Roasting the Red Pepper: Preheat oven to 220 degrees celsius. Roast the red pepper by placing it cut side down on a baking sheet lined with baking paper. Bake for 25 - 30 min or until the peppers skins are charred. Remove from the oven and once cooled, peel the peppers and discard the skins.

Place the kale in a large bowl and pour the blended spice mixture over. Toss the kale with the spice mixture using your hands to ensure it is evenly distributed and that the kale is well coated.

Set the dehydrator to a temperature of 45 - 46 degrees celsius. Spread the kale out in a single layer on the trays of the dehydrator. Do not overload the trays or the chips will not dry properly.

Dry for 10 - 12 hour or overnight, until the kale chips are completely dry and crispy. (Drying times will vary depending on the climate, quantity of chips in the dryer and the type of dehydrator that you have.)

Once kale chips are completed cooled, place in an airtight container for a few days. (They don't usually last very long in our household 😊.)