Sundried Tomato Kale Chips

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recipe by Drop www.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 Apr 27, 2018

Ingredients

  • Cashew nuts icon
    Cashew nuts
    139g
  • Sundried tomato icon
    Sundried tomato
    60g
  • Garlic clove icon
    Garlic clove
    12g
  • Fresh basil icon
    Fresh basil
    5g
  • Lemon icon
    Lemon
    58g
  • Nutritional yeast icon
    Nutritional yeast
    10g
  • Water icon
    Water
    180ml
  • Kale icon
    Kale
    x 1⅛
  • Salt icon
    Salt
    as needed

Tools

  • 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. Get a clean saucepan
  2. Add cashew nuts
  3. Cover with water
  4. Cook for 15min
  5. Pre-heat
  6. Line 2 baking sheets with parchment paper
  7. Get a clean large mixing bowl
  8. Add sundried tomato
  9. Add peeled garlic clove
  10. Add fresh basil
  11. Add juice of lemon
  12. Add nutritional yeast
  13. Add water
  14. Add nuts to mixture
  15. Blend until smooth
  16. Add coarsely chopped kale
  17. Mix until combined
  18. Season with salt
  19. Turn out mixture onto 2 baking sheets
  20. Bake for 1h 30min until crispy
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