Sundried Tomato Kale Chips

by

Fresco

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

6

Total Time

1hrs 45mins

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 nuts140 g
  • Sundried tomato icon
    Sundried tomato60 g
  • Garlic clove icon
    Garlic clove2peeled
  • Fresh basil leaves icon
    Fresh basil leaves2 tablespoons
  • Lemon icon
    Lemon1juice of
  • Nutritional yeast icon
    Nutritional yeast2 tablespoons
  • Water icon
    Water180 g
  • Kale icon
    Kale200 gcoarsely chopped
  • Salt icon
    Saltas 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 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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