Pete Evans
Experience the crispy goodness of kale chips infused with sun-dried tomatoes and garlic—perfect for snacking or topping salads!
Ingredients
- 40 g (⅓ cup) sunflower seeds, soaked overnight
- 80 g (2¾ oz.) oil-packed sun-dried tomatoes, drained and patted dry
- 1 garlic clove, peeled
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons coconut oil, plus more for greasing
- 1 large bunch of kale, stems removed, leaves torn into large pieces (300 g)
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