B and I are friends with a really cool couple that recently moved to CA from the east coast. I’m talking really cool, in a way that only an eastcoaster can be. They’ve taught us the fascinating social modality of ‘tailgating’ which involves gathering in a parking lot before a concert and sharing food and drinks. It seems that B and I are not the only southern Californians who have been unacquainted with the custom, because we always seem to be the only ones getting to concerts hours in advance, but I’ve been assured that it really is a big thing in other times zones.
In any case, I’ll take any excuse to gather with friends – especially when it involves sharing food 🙂
Last week, during one such tailgating session, someone pulled out a bag of “Pizza Kale Chips” from a natural foods supermarket. We all skeptically tried some, and sure enough it really tasted like pizza. (There was also a bag of “Chocolate Kale Chips” passed around, more on that tomorrow.) I took a picture of the ingredients with my phone and got to work on creating this homemade recipe.
If you’re a fan of pizza and a fan of chips then you will enjoy this recipe. Even if you’ve tried plain kale chips before and disliked those. It smells uncannily like pizza as it dehydrates in the oven, and the taste is outstanding! Perfect to enjoy while loitering in a parkinglot… 🙂
- 1 bunch kale
- 1 cup raw cashews, unsalted
- ¼ cup tomato paste
- 3 Tablespoons nutritional yeast
- 1 Tablespoon coconut palm sugar
- 2 Tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 Tablespoon olive oil
- 1 Tablespoon Italian seasoning, salt-free
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- pinch red pepper flakes
- ⅓ cup water
- Wash the kale and pat dry. Cut out the long, thick stems and tear the leaves into 2-3 inch wide pieces. Place in a large bowl.
- Soak the cashews in hot water for 15 minutes. Drain off the water and add the cashews to a food processor along with all of the remaining ingredients. Blend until smooth.
- Add the creamy cashew mixture to the bowl of kale. Use your hand to mix well, coating each piece of kale. Line a rimmed baking sheet with parchment paper and spread the kale evenly.
- Set the oven to 170 degrees F. Place the kale in the oven and use a wooden spoon to prop the oven door open a couple of inches (this allows moisture to escape). Check on the kale every 60 minutes, and flip the kale pieces after 2 hours. It should take about 5 hours for the kale to become really crispy. Enjoy!