Kale Chips: Super excited about new pizza kale chip recipe: this is awesome for your macula/retina & eyes

Pizza Kale Chips

Super excited about new pizza kale chip recipe: this is awesome for your macula/retina & eyes

Yield: 4 servings

Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Oil-Free, Nut-Free, Sugar-Free, Raw

Per serving: 188 calories, 10g fat (1g sat), 17.5g carbs, 5g fiber, 11.3g protein

Ingredients

1/4 cup sunflower seeds, soaked for 2 to 4 hours and drained
1/4 cup hempseeds
1/4 cup nutritional yeast
1/4 cup sundried tomatoes, soaked for 30 minutes and drained
1/2 large red bell pepper, seeded and chopped
1 clove garlic, peeled
2 tablespoons lemon juice
2 tablespoons filtered water
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper (optional)
1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)

Instructions

Combine all ingredients except 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.
Make it Raw: Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate for 8 hours or overnight, until crisp.
Make it 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.

Notes

Substitution options
Hempseeds: additional sunflower seeds or cashews
Red bell pepper: 1 medium ripe tomato, cored, seeded, and chopped
Oregano: dried basil

http://chefambershea.com/2012/08/13/practically-raw-recipe-pizza-kale-chips/