You'll love making and eating these quick and easy Pizza Kale Chips. They're versatile, healthy, and totally bingeable.
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 pizza-flavored crunchers are.
How to Make Pizza Kale Chips
- Blend together all ingredients but kale in a blender.
- Massage pizza sauce into kale until well coated.
- If you would like your chips raw, dehydrate them.
- Otherwise, bake your chips.
Full directions for how to make Pizza Kale Chips are in the printable recipe card at the bottom of the post.
Pizza Kale Chips FAQs
What are some possible substitutions for this recipe?
This recipe is pretty versatile. You can substitue the hemp seeds with sunflower seeds or cashews. And for the red bell pepper, you can sub in a medium ripe tomato cored, seeded, and chopped.
Can I make other flavors of kale chips?
You can easily make your kale chips different flavors. Instead of massaging in pizza sauce, pick your desired spices and massage them in with olive oil.
Explore VegKitchen’s selection of flavorful snacks and dips.
Pizza Kale Chips
- ¼ cup sunflower seeds soaked for 2–4 hours and drained
- ¼ cup hempseeds
- ¼ cup nutritional yeast
- ¼ cup sundried tomatoes soaked for 30 minutes and drained
- ½ large red bell pepper seeded and chopped
- 1 clove garlic peeled
- 2 tbsp lemon juice
- 2 tbsp filtered water
- ½ tsp dried oregano
- ½ tsp fennel seeds
- ½ tsp sea salt
- ¼ tsp crushed red pepper optional
- 1 bunch kale about 6–8 cups; tough stems removed, roughly chopped
- Combine all ingredients except the 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.
- Raw: Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate for 8 hours or overnight, until crisp.
- 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.
This recipe is from Practically Raw*, copyright © 2012 Amber Shea Crawley, reprinted by permission, Vegan Heritage Press.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!