Pizza Kale Chips
By Amber Crawley
1/4 cup sunflowerseeds, soaked 2-4 hours & drained
1/4 cup hempseeds
1/4 cup nutritional yeast
1/4 cup sun-dried tomatoes, soaked for 30 minutes & drained
1/2 of a red bell pepper, seeded and chopped
1 clove garlic
2 TBS lemon juice, freshly squeezed
2 TBS filtered water
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp sea salt
1/4 tsp crushed red pepper (optional)
1 bunch kale, tough stems removed, roughly chopped (6-8 cups)
1) Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.
2) 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.