Sundried Tomato Kale Chips

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    185
based on 3 ratings

A healthy alternative to fried, salty snacks. These kale chips are easy to make in the oven, or use a dehydrator. (Gluten-Free, Vegan, Paleo)

recipe updated 21 Feb. 2022

Ingredients

  • Cashew nuts icon
    Cashew nuts
    140 g
  • Sundried tomato icon
    Sundried tomato
    60 g
  • Garlic clove icon
    Garlic clove
    2
  • Fresh basil leaves icon
    Fresh basil leaves
    2 tablespoons
  • Lemon icon
    Lemon
    1
  • Nutritional yeast icon
    Nutritional yeast
    2 tablespoons
  • Water icon
    Water
    180 g
  • Kale icon
    Kale
    200 g
  • Salt icon
    Salt
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Food processor
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Saucepan
  • kCook icon Large mixing bowl

Step preview

  1. Add cashew nuts to a clean saucepan
  2. Cover with water
  3. Cook - 15 min, medium-high heat
  4. Pre-heat oven - 50°C
  5. Line 2 clean baking sheets with parchment paper
  6. Add sundried tomato, garlic clove, fresh basil leaves, lemon, nutritional yeast and water to a clean large mixing bowl
  7. Add nuts to mixture
  8. Blend until smooth
  9. Add kale to the mixture
  10. Mix by hand until combined
  11. Season with salt to taste
  12. Turn out mixture onto 2 baking sheets
  13. Bake until crispy - 1 hr 30 min, 50°C
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