Sundried Tomato Kale Chips

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recipe by Drop

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
  • Calories icon
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 Oct 8, 2019


  • Cashew nuts icon
    Cashew nuts
    1 cup (139g)
  • Sundried tomato icon
    Sundried tomato
    60g (about 3¼)
  • Garlic clove icon
    Garlic clove
  • Fresh basil icon
    Fresh basil
    2 tbsp (5g)
  • Lemon icon
    1 (58g)
  • Nutritional yeast icon
    Nutritional yeast
    2 tbsp (10g)
  • Water icon
    180ml (¾ cup)
  • Kale icon
    x 1⅛ (about 200g)
  • Salt icon
    as needed


  • 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
  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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