Pizza Kale Chips

Pizza Kale Chips
Pizza Kale Chips

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

Amber Shea Crawley is a linguist, chef, and author specializing in healthful vegan and raw food. Known for her flexible recipes and friendly voice, she was classically trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy, graduating in 2010 as a certified raw and vegan chef. In 2011, she earned her Nutrition Educator certification at the Living Light Culinary Arts Institute. Her first cookbook, Practically Raw: Flexible Raw Recipes Anyone Can Make is 100% vegan and debuted in March 2012. Get it here:

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