Yes, you heard that right. Pizza. And Kale. In the same recipe – trust us, it’s a family favorite!
If you follow us on Snapchat or Instagram, you know that we recently went out to a pick your own farm and got a ton of kale. You think the kids were immediately excited when I was like, “Hey guys, let’s squat in this heat and pick green leaves off these plants?” Of course not! But, when I was like, “Hey, this is the soft kind of kale without the big ribs – the kind you guys like for kale chips. Let’s get a lot and make a huge batch for snacking on at the pool and picnics!” Guess what? Their tone changed and suddenly we had a big bag full to take home!
Why kale? Well, kale is one of those famed “superfoods” for a reason. It packs one of the most nutrient-dense punches for a plant. It’s one of the most nutritious foods you can find, full of calcium, and vitamins A and C! However, it’s not everyone’s favorite tasty treat – we get that. It’s why we wrote this Crazy for Kale post years ago – with THREE recipes in one post, to help you enjoy it more.
Indeed, our favorite way to make Kale Chips is Pizza Kale Chips. They’ve got this certain cheesy-tomatoey flavor that’s just a perfect way to serve up the chips. It’s like a nacho – but BETTER!
If you’ve ever bought store bought kale chips you probably know all too well that it’s easy to consume $10 worth of crunchy deliciousness in 2 minutes flat. Frankly, it’s a rip off! Making your own kale chips is easy and fun – plus, you can control the ingredients! If you haven’t been brave enough to try kale chips, this is finally the time to try!
- 1/3 cup raw cashews
- 1 huge bunch kale (4-6 cups), cleaned and dried COMPLETELY
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon nutritional yeast
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt
- 1/8 teaspoon ground black pepper
- Place the cashews in a bowl. Cover them with water and let soak for 2-4 hours. Drain and rinse thoroughly.
- Preheat the oven to 350°F.
- Remove the stems (including the thick ribs, which can be bitter) from the kale leaves and tear the leaves into chip-sized pieces. You should have about 4 cups.
- In a blender, purée the cashews, olive oil, nutritional yeast, tomato paste, oregano, salt, and pepper until a paste forms.
- On a rimmed baking sheet, toss the kale leaves with the puréed mixture until every leaf is thoroughly coated. Spread out the leaves in a single layer, with no leaves overlapping.
- Place on the lowest rack of the oven for 5 minutes. After 5 minutes, remove from the oven and toss the leaves. Return to the oven for 5 minutes. Repeat as necessary until the leaves are dry, crispy but not blackened, a process that will take between 15 and 25 minutes.
Cooked kale chips can be stored in an air tight container at room temperature (once moisture is completely removed) for several days - if you have uncooked rice store them with rice under to keep away moisture and keep them crisp. Ours never have lasted long enough to go bad, but vacuum sealing would keep them fresh for a much longer period of time.
Hopefully, this will help you to get more kale into your snacking habits and encourage you to pick some kale this weekend!