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Pizza Kale Chips

Pizza Kale Chips

1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)

1/4 cup sunflower seeds, soaked for 2 to 4 hours and drained
1/4 cup hempseeds or cashews
1/4 cup nutritional yeast
1/4 cup sundried tomatoes, soaked for 30 minutes and drained

1/2 large red bell pepper, seeded and chopped
1 clove garlic, peeled
2 tablespoons lemon juice
2 tablespoons filtered water
1/2 teaspoon dried oregano or basil
1/2 teaspoon fennel seeds
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper (optional)

Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed.  In a large bowl, combine the kale and the pizza sauce. Use your hands to massage the sauce all over the kale, making sure it’s coated completely.

Make it Raw: Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate for 8 hours or overnight, until crisp.

Make it Baked: Preheat the oven to 300°F and grease a baking sheet with coconut oil. Arrange the kale in a single layer on the baking sheet and bake for about 15 minutes. Remove the pan from the oven and use a fork or spatula to carefully flip the kale chips over. (It’s ok if you miss a few.) Bake for 5 to 10 more minutes, watching carefully to make sure the kale doesn’t burn, then remove from the oven and let cool completely.

 

This entry is related to the following products. Click on any of them for more information.
Kale, Pepper: Bell or Sweet,