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