1bunch of kaleleaves torn into bite-size pieces (I discarded the stem)
1 to 2teaspoonsolive oil
1zucchinithinly sliced with a mandolin
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!
I also think other vegetables would work. Like sweet potato chips, beet chips, brussels sprouts chips. I love vegetable chips!