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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.