Pizza Kale Chips
Ingredients
- 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 ⓘ
Instructions
- Place the cashews in a bowl, cover with filtered water, and allow cashews to soak refrigerated for a minimum of 2 hours, ideally overnight.
- 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.
- In a large mixing bowl, stir together the cashew cream with all remaining ingredients except the kale. Stir until evenly combined.
- Rinse the kale, and pull the leaves from the fibrous stems. Tear into "chip" sized pieces.
- 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.
- Dehydrate the kale chips at 105-115 degrees for 12 hours, then serve!
Nutrition & Diet Analysis (per serving)
626
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).