Sun-dried Tomato and Cashew Kale Chips


Sun-dried Tomato & Cashew Kale Chips


1 bunch Sustenir Kinky Kale
15g sun-dried tomatoes
65g raw cashews
2 large garlic cloves
120ml water used to soak tomatoes
1 tbsp fresh lemon juice
1 tbsp nutritional yeast
1/4 teaspoon sea salt


  • Soak dehydrated tomatoes and cashews in water for at least 1 hour, in separate bowls
  • Reserve the water used to soak tomatoes and set aside
  • Drain cashews
  • Tear kale leaves into pieces. Dry the leaves in a salad spinner
  • Place kale into a large bowl
  • In a food processor, with the machine running, drop in the garlic and process until minced. Add rest of the ingredients except the salt
  • Process until smooth, scraping sides as necessary, and add salt slowly to taste
  • Pour the sauce on top of the kale and stir with a spatula, until evenly coated
  • Place kale on dehydrating trays
  • Dehydrate for about 2-4 hours at 135° F, or 4-6 hours at 115° F (for raw) until crispy

1 Comment

  1. Cherilyn 2 years ago

    Great recipe!

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