SPICY KALE CHIPS

SERVES 1 TO 2 SNACK PORTIONS

2 1/2 cups (175 g) curly kale, chopped

1 tbsp. sesame oil

1/2 tsp. soy sauce

pinch of chili powder

pinch of yeast flakes

NUTRITIONAL VALUES

Calories: 162kcal
Fat: 7.6g (1.1g S.Fat)
Carbs: 14.4g
Protein: 11.9g
Sugar: 2g
Sodium: 145mg

METHOD

Preheat the oven to 170°C/340°F. Line a baking sheet with parchment paper. Wash and thoroughly dry the kale before removing and discarding any coarse stalks. Leaves should be shredded into large pieces. In a small bowl, combine the oil and soy sauce. Brush both sides of the kale leaves with the oil mixture and place them on the baking sheet. Because the leaves should not overlap, bake in batches if necessary.

In a separate small bowl, combine the chilli powder and yeast flakes and sprinkle over the kale leaves. Bake for about 15 minutes, depending on their thickness, in the centre of the oven, until crisp. Remove from the oven and set aside to cool completely.