Sun-Dried Tomato and Garlic Kale Chips (A.K.A. Dracula’s Brain)
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Nutty and sweet with a garlic-packed punch, these chips are sure to satisfy even the most sophisticated palate. Just make sure you have some mints on hand for afterwards!

Recipe Author: Angela Billups Livity

See more at Saturday Strategy
Image Credit: Get Cooking Simply


  • 1 bunch kale
  • 1 oz raw, soaked sunflower seeds
  • 1 oz raw, soaked pumpkin seeds
  • ½ cup sun-dried tomatoes
  • 1 tsp garlic powder
  • ¼ tsp salt
  • Enough olive oil to coat kale leaves
  • Enough Tamari to spray on all leave


  1. Preheat oven to 350 degrees.
  2. Place all ingredients (except olive oil and kale) in a food processor and run until the seasoning is as fine as you want it.
  3. Lightly drizzle olive oil over prepared kale leaves and make sure to coat all surfaces of the leaves.
  4. Spray leaves evenly with Tamari (it is better to coat leaves with olive oil before applying Tamari to prevent steaming).
  5. Sprinkle seasoning over kale leaves, making sure to coat well.
  6. Place leaves on a parchment paper lined baking sheet, leaving enough space between the leaves so they don’t overlap. Sprinkle with more seasoning if necessary.
  7. Place tray in the middle of the oven and bake for 10-12 min. or until desired crispness (check the kale chips after 7-8 min to make sure they don’t burn).
  8. Remove from oven. Let cool and enjoy!

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