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

Prep Time5 mins
Servings: 1 cup


Sun-Dried Tomatoes:

  • 1 pint cherry tomatoes halved
  • Sea salt

Sun-Dried Kale Chips

  • 1 bunch of kale leaves torn into bite-size pieces (I discarded the stem)
  • 1 to 2 teaspoons olive oil
  • Sea salt

Zucchini Chips

  • 1 zucchini thinly sliced with a mandolin
  • Sea salt


  • 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!