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Pizza Kale Chips

Prep time 10 min
Cook time 5 hr
Total time 5 hr 10 min

Prep time 10 min
Cook time 5 hr
Total time 5 hr 10 min

About

B and I are friends with a really cool couple who recently moved to California from the East Coast. 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.

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, but sure enough, they really tasted like pizza. I took a picture of the ingredients list 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’re not a fan of regular kale chips. They smell uncannily like pizza as they dehydrate in the oven, and the taste really hits that spot when you need a salty, savory snack. And they’re perfect for enjoying while loitering in a parking lot.

Note: After a day or two, your kale chips will lose much of their crispiness. To bring back the crunch, simply spread the chips on a rimmed baking sheet and place in the oven at 300°F for 5 minutes.


Serves 6

1 bunch curly kale

1 cup raw, unsalted cashews, soaked in hot water for 15 minutes and drained

⅓ cup water

¼ cup tomato paste

3 tablespoons nutritional yeast

1 tablespoon coconut palm sugar

1 tablespoon Italian seasoning blend

1 teaspoon garlic powder

½ teaspoon sea salt

pinch of Red Pepper Flakes

2 tablespoons lemon juice

1 teaspoon apple cider vinegar


Directions
1

Preheat the oven to 170°F. Line an 18 × 26-inch rimmed baking sheet with parchment paper and set aside.

2

Wash the kale and pat dry. Cut out the long, thick stems and tear the leaves into 2- to 3-inch-wide pieces. Put them in a large bowl and set aside.

3

Add all of the remaining ingredients to the bowl of a food processor and blend until smooth.

4

Add the creamy cashew mixture to the bowl of kale. Use your hands to mix well, coating each piece of kale. Spread the kale evenly on the prepared baking sheet.

5

Put the baking sheet 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 hour, flipping the kale pieces after 2 hours. It should take about 5 hours for the kale to become really crispy. Store in an airtight container at room temperature for up to 5 days.


Nutrition

Calories: 90
Fat: 5g
Carbohydrates: 9g
Sodium: 211mg
Fiber: 3g
Protein: 6g
Sugar: 3g

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