If you’re at all unsure about the gustatory merits of kale chips, try this recipe first. You’ll be shocked at how outrageously fantastic these pizza-flavored crunchers are.
Yield: 4 servings
Per serving: 188 calories, 10g fat (1g sat), 17.5g carbs, 5g fiber, 11.3g protein
- 1/4 cup sunflower seeds, soaked for 2 to 4 hours and drained
- 1/4 cup hemp seeds
- 1/4 cup nutritional yeast
- 1/4 cup sun dried 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
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper (optional)
- 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)
- Hemp seed: additional sunflower seeds or cashews
- Red bell pepper: 1 medium ripe tomato, cored, seeded, and chopped
- Oregano: dried basil
1. Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.
2. 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.
3. Make it Raw: Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate for 8 hours or overnight, until crisp.
OR 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.
From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.
Chef Amber Shea
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