Sun-Dried Cherry Tomatoes, Sun-Dried Kale Chips and Sun-Dried Zucchini Chips

Name: Sun-Dried Cherry Tomatoes, Sun-Dried Kale Chips and Sun-Dried Zucchini Chips
Prep time: 5 min
Yield: 1 cup
Ingredients: 1 pint cherry tomato; salt; 1 kale; 1 to 2 teaspoons olive oil; salt; 1 zucchini; salt

User Reviews

5

3 reviews

Excellent

Prep Time
5 mins
Servings
1 cup
Course
Snacks
Cuisine
American, Vegetarian

Sun-Dried Cherry Tomatoes, Sun-Dried Kale Chips and Sun-Dried Zucchini Chips

Griffin Phillips

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

Sun-Dried Tomatoes:

1 pint cherry tomato halved
salt sea salt

Sun-Dried Kale Chips

1 kale leaves torn into bite-size pieces (I discarded the stem, bunch
1 to 2 teaspoons olive oil
salt sea salt

Zucchini Chips

1 zucchini thinly sliced with a mandolin
salt sea salt

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Instructions

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To make the sun-dried cherry tomatoes: Place the halved cherry tomatoes cut side up on a parchment-lined baking sheet. Sprinkle the cherry tomatoes with a few pinches of salt. Allow to stand in the direct sunlight for at least 2 to 3 days, until fully dried and shrivel-y. Depending on the temperatures, this may take less or more time. At night I brought the baking sheets and lightly covered them with a towel.
To make the sun-dried kale chips: On a parchment-lined baking sheet, spread out the kale leaves and drizzle with about 1 to 2 teaspoons of olive oil. Rub the kale for about 2 minutes, making sure the olive oil is incorporated into the kale. Sprinkle with a few pinches of salt. Set the baking sheet in the direct sun for at least 1 to 2 days. This will vary depending on the temperatures.
To make the zucchini chips: Set the zucchini slices on a parchment-lined baking sheet so they are not overlapping. Set them in the direct sunlight for about 2 to 3 days, until crispy. This may take more or less time depending on the weather. Zucchini chips are tough to get totally crispy if there's a high humidity so just beware of that before you start!