Practically Raw recipe: Pizza Kale Chips
Today, I’m delighted to share with you a recipe from my own cookbook, Practically Raw!
As many of you know, I dedicated an entire chapter in Practically Raw to one of my favorite snacks: kale chips! This particular recipe is my top pick of the whole bunch, and it quickly became a fan favorite as well. Everyone who has ever tried these has ADORED them!
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 protein-rich, pizza-flavored crunchers are.
Pizza Kale Chips
dairy-free, egg-free, gluten-free, grain-free, soy-free, nut-free, sugar-free, raw
From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.
1/4 cup sunflower seeds, soaked for 2 to 4 hours and drained
1/4 cup hempseeds
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
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)
Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.
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.
Yield: 4 servings
Per serving: 188 calories, 10g fat (1g sat), 17.5g carbs, 5g fiber, 11.3g protein
Hempseeds: additional sunflower seeds or cashews
Red bell pepper: 1 medium ripe tomato, cored, seeded, and chopped
Oregano: dried basil
SO, SO, SO GOOD! If I may say 😉
Let’s take a closer look at the process, shall we?
You’ll want to get your kale all torn up and set aside first, then blend together the coating. Eat a spoonful or two of it on its own, because it’s just THAT good!
Pour that gorgeous cheesy pizza sauce all over your kale.
Now it’s time to get your hands dirty.
Massage the bejeezus out of that kale, until it’s evenly and completely coated with the pizza sauce.
Spread the saucy kale on a mesh- or Teflex-lined dehydrator tray and dehydrate for 8 to 10 hours, or overnight. (Alternatively, follow the oven-baking directions given above, knowing that you may need to adjust the heat or extend the baking time depending on your oven’s temperament.)
Let me take a moment here to mention my new favorite toy: Tribest’s state-of-the-art Sedona Dehydrator, which just debuted last year. I used my Excalibur for many years with great success, but the Sedona is like the Lamborghini of dehydrators: it’s BPA-free and has digital time and temperature controls, a clear glass door, and a dozen other fantastic features. On top of that, it is WHISPER-quiet…when I first got it, I kept walking over to it to make sure it was actually on, because I couldn’t hear it across the room! I can hardly believe it took so long for someone to come out with a dehydrator like this, but now that Tribest has done it, I am IN LOVE.
Anyway, back to the chippies! After a day or night in the dehydrator, they’ll be crisped up and ready for your snacking pleasure.
Actually, I highly recommend you make a double batch of these, because they will be gone before you know it. Matt and I can eat an entire batch in one sitting!
Enjoy! And remember, you’ll find recipes for nine other addictive kale chip flavors in Chapter 6 of my book Practically Raw, including Sour Cream and Onion, Hummus, Curry, Chocolate, Maple-Pecan, and more!
See ya later this week for another juice cleanse review. 🙂