Sundried Tomato Kale Chips
Serves
6
Total Time
105 MINS
Calories
185
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)
- Cashew nuts
1 cup (about 139.2 g)
- Sundried tomato
60 g (about 3 ¼)
- Garlic clove
2 (about 12 g)peeled
- Fresh basil
2 tbsp (about 5.4 g)
- Lemon
1 (about 58 g)juice of
- Nutritional yeast
2 tbsp (about 10.2 g)
- Water
180 g (about ¾ cup)
- Kale
200 g (about 1 ¼)coarsely chopped
- Salt
as needed
INGREDIENTS
- 1. Add cashew nuts to a clean saucepan
- 2. Cover with water
- 3. Cook - 15 min
- 4. Pre-heat oven - 50°C
- 5. Line 2 clean baking sheets with parchment paper
- 6. Add sundried tomato, garlic clove, fresh basil, 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 until combined
- 11. Season with salt
- 12. Turn out mixture onto 2 baking sheets
- 13. Bake until crispy - 1 hr 30 min, 50°C
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
