Crispy Kale Chips with Sea Salt
INGREDIENTS
- 200g curly kale, stems removed
- 2 tbsp olive oil
- 1 tsp smoked sea salt
- 1 tbsp nutritional yeast (optional)
NUTRITION
Per serving
100
Calories
3g
Protein
6g
Carbs
7g
Fats
METHOD
1
Wash and dry
Wash kale leaves and dry completely in a salad spinner. Any moisture stops them crisping.
2
Massage with oil
Tear the leaves into bite-size pieces. Massage with the oil for one minute until shiny.
3
Bake low
Spread on two trays in a single layer. Bake at 150C for twelve minutes until crisp at the edges.
4
Salt
Sprinkle with smoked sea salt and nutritional yeast straight from the oven.
VEG.ARMY TIP
Underbake rather than overbake — kale that is still slightly bendy crisps up further as it cools.
