These pizza kale chips are tossed with a mixture of parmesan, sun dried tomatoes and spices to taste just like pizza. Healthy snacking never tasted so good!
I became an aunt yesterday and when your brother and sister in law live 2.5 hours away, that means all plans to post the perfect Valentine’s Day dinner of balsamic beef tenderloin roast you had planned go out the window because if there’s anything that beats out beef tenderloin, it’s an 8 hour old baby named Ava.
I’m really haphazard in the recipes I create for this site.
They’re not diligently planned out by any means but rather something that usually comes to me as I’m walking through the grocery store and spot an ingredient I want to play with.
Some people have editorial calendars planned out for the next 3 months, I’m definitely not one of them.
Writing for SheKnows though, I have to pitch 15-20 ideas at a time for each month so it forces me to brainstorm.
It’s pretty much my worst nightmare because it’s just not how my brain likes to operate but then at the end, when it’s all over I look down the list and think “why the hell didn’t I think of these for my own site?!”
Case in point, pizza kale chips.
I kinda think you guys might eat this one up (pun intended). Kale is coated in a parmesan, sun dried tomato and get this, a nut mixture, along with pizza spices and then baked at the lowest possible setting in the oven to crisp up.
This was one of the first times I went with the low and slow approach for kale chips versus the high, fast, let me eat them as soon as possible one and I have to say, it makes a world of difference and is totally worth the 2 hour wait. It’s kind of like making strawberry banana fruit leather. Patience is key.
I can’t make any promises that you won’t end up eating the entire batch yourself. I mean, when a vegetable chip tastes like take out, how can you not? So if you’re craving garlic pizza bread but want something healthier, give these a try.
Love this pizza kale chip recipe?
Pizza Kale Chips
- 1 bunch kale washed, removed from stems and torn into “chip-size” pieces
- 1/2 cup almonds or cashews either one or a combination of both
- 1/2 cup sun-dried tomatoes dry, not packed in olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon oregano
- 1/4 teaspoon herbes de Provence
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Dash red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 3/4 cup water
- Preheat the oven to the lowest setting possible (for most ovens this is 170 degrees F).
- Into a food processor, place the nuts, and process until finely chopped.
- Add the remaining ingredients except for the water, and process until combined and finely chopped.
- With the processor running, add the water slowly. Scrap down the sides as needed, and process until you reach a liquid/paste consistency.
- Place the kale into a large bowl, pour the mixture on top of the kale, and toss well until each piece of kale is coated.
- Lay the kale out on 2 baking sheets in a single layer.
- Place both baking sheets into the oven for about 1-1/2 to 2 hours (this will depend on your oven), rotating the pans halfway through.
- The kale should be crispy after about 2 hours. Remove from the oven, and serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.