Sundried Tomato Kale Chips

by

Drop

POSTED Mon, 20 January 2020

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)

recipe-image

    INGREDIENTS


  • Cashew nuts icon
    Cashew nuts

    1 cup (about 139.2 g)

  • Sundried tomato icon
    Sundried tomato

    60 g (about 3 ¼)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)peeled

  • Fresh basil icon
    Fresh basil

    2 tablespoons (about 5.4 g)

  • Lemon icon
    Lemon

    1 (about 58 g)juice of

  • Nutritional yeast icon
    Nutritional yeast

    2 tablespoons (about 10.2 g)

  • Water icon
    Water

    180 g (about ¾ cup)

  • Kale icon
    Kale

    200 g (about 1 ¼)coarsely chopped

  • Salt icon
    Salt

    as needed

    METHOD


  • 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

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