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5 from 1 vote

Sun Dried Tomato Cashew Kale Chips

Kale Chips to the next Level!
Course Appetizer
Cuisine American
Diet Gluten Free, Vegan
Author Tracy


  • 1 large bunch Kale ripped into medium-large sized pieces
  • 1.5 oz sun dried tomatoes packed in oil
  • 1/2 cup raw cashews
  • 2 teaspoons garlic powder
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon salt
  • 1-2 tablespoons water


  • Soak cashews in water for 1 hour.
  • Wash kale, rip into bit sized pieces (exclude stems) and set to dry in a large bowl (or dry in a salad spinner if you have one)
  • Add sun dried tomatoes (removed from oil) garlic powder, lemon juice, nutritional yeast, salt, and cashews (removed from water) to a food processor or blender. Blend. If too dry / chunky and not loose enough to spread / coat on kale, add a tablespoon or two of water, one at a time.
  • Make sure kale is mostly dry then add tomato cashew mixture to the bowl. Mix very well ensuring that all of the kale is coated.
  • Add kale to dehydrator trays and set dehydrator to 145 degrees for 8 hours. Put them in before you leave for work and when you get home they'll be done!
  • Store in an airtight container at room temperature - good luck storing them longer than a day!


Make kale chips without a dehydrator
Heat oven to 300 degrees. Arrange kale in a very thin layer on a greased baking sheet and add to oven. Turn temp down to 220 degrees. Cook for 40-60 minutes. Check after first 30 minutes and pull out any that seem crispy and done. Ones that aren't dried yet, flip and add back to oven to finish. Let cool to crisp up.