Vegan Mofo, Day 6: Pizza Kale Chips

pizzakaleI have to admit that the hardest part of Dad Says It’s Toxic month is the lack of carb heavy, savory snack food. It has made me come to terms with how much crap I was eating especially when I get home from work late at night. I am doing kale chips again because that is what is saving me and my late night munchies.

Well my mom and I confirmed that we often share a brain. All day at work I was thinking about how great our Parmesany Kale Chips were and how I couldn’t wait to try a different version. Italian seasoning kept popping up in my head. When I got home from work my mom asked what I thought about pizza flavored kale chips. After this we had no choice but to make them.

Dad couldn’t stop eating them. My mom had to hide them just so I could get home and get a picture and actually try them. Excuse the language, but oh my f’ing goodness, they are amazing! They seriously have the flavor of a piece of pizza. The ingredients list is a tad long but seriously worth it!!!

Notes:

They are a bit on the spicy side so if you don’t like it hot I definitely recommend cutting back on the cayenne.

I used all dry herbs, not fresh.

Ingredients:
1 bunch kale torn up tough part removed
3/4 cups cashews soaked for 8 hours
3 oz sun-dried tomatoes (not the type packed in oil) soaked for two hours
1 1/2 tsp basil
1 1/2 tsp oregano
1 1/2 tsp sea salt
1/2 tsp pepper
1/4 tsp smoked paprika
1/2 cup nutritional yeast
1/2 tsp marjoram
1/2 tsp sage
1 tsp onion powder
1/2 tsp thyme
1/2 tsp fennel seed
1/2 tsp parsley
1/8 tsp cayenne
1 clove garlic
1/2 cup water
2 Roma tomatoes

Put kale in a large bowl and set aside.

Rinse cashews and put in blender. Pour sun-dried tomatoes with the soaking water over cashews. Add water if needed to cover top of cashews. Blend on high for a couple of minutes until creamy. Add remaining ingredients and blend for another minute.

Pour over kale and mix well. My mom just uses her hands.

Spread leaves on dehydrator sheets and dehydrate on 115 degrees. Length of time will depend on dehydrator. We started removing them at about 5 hours.

Eat immediately or put in an air tight container with some rice on the bottom to help keep out the moisture. It was a struggle to get a picture before my dad ate them all.

To learn more about my MOFO theme, “Dad Says It’s Toxic,” read here.

Make sure to check out what is going on over at Vegan MOFO!

Gallery | This entry was posted in MOFO 2013: Dad Says It's Toxic. Bookmark the permalink.

5 Responses to Vegan Mofo, Day 6: Pizza Kale Chips

  1. Becky says:

    These look so good! Do you think they’re doable in the oven?

    • I love them. They are one of those treats that taste so good you can’t believe they are good for you! I have read that if you aren’t concerned about the raw factor you can bake kale chips at 300 degrees for 15 minutes.

  2. Pingback: Vegan MOFO, Day 7: Sprouting and Soaking | The DeRobertis Family Presents:

  3. Pingback: Some great recipes from Vegan Mofo- week 1 | Adventures in Mindful CookingAdventures in Mindful Cooking

  4. Pingback: Vegan Cooking Class 2: Almost Raw with recipes for Tropical Truffles and Maple Ice Cream | Don't Fear the Vegan

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