Make Ahead

Pizza Kale Chips

January  7, 2016
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Photo by Primal Palate
Author Notes

These kale chips make a great snack food that won't land you in cheats-ville. They make a great addition to any paleo potluck spread, and can make even the pickiest of eaters adopt kale! —Primal Palate

  • Serves 6
  • 8 cups Kale
  • 1 cup raw Cashews
  • 1/2 cup Tomato Paste, 1 small can
  • 2 tablespoons Nutritional Yeast, Lewis Labs Brewers Yeast Buds (from sugar beets)
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Marjoram
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon dried Basil
  • 1/2 teaspoon dried Rosemary
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Red Pepper Flakes
In This Recipe
  1. Place the cashews in a bowl, cover with filtered water, and allow cashews to soak refrigerated for a minimum of 2 hours, ideally overnight.
  2. Drain the water from the cashews. Place the cashews in a blender or food processor. Add filtered water to just cover the cashews, and process until creamy smooth.
  3. In a large mixing bowl, stir together the cashew cream with all remaining ingredients except the kale. Stir until evenly combined.
  4. Rinse the kale, and pull the leaves from the fibrous stems. Tear into "chip" sized pieces.
  5. Toss the kale with the "pizza" flavored cashew cream. You may need to do this a little bit at a time, taking care to ensure even coverage.
  6. Dehydrate the kale chips at 105-115 degrees for 12 hours, then serve!

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