Kale Crisps

This snack recipe can be made for as many or few people as you like

PLANT PRESCRIPTION: 1/30- but not bad for a snack

CONVENIENCE: 10/10- super easy to make and we put it in an airtight jar on the kitchen counter for snacking throughout the week (although it often doesn’t last that long).  The only way I have found to get my children to willingly eat kale.

1.      Preheat the oven to 70°C/ Fan 50°C

2.      Take the kale leaves off the stalk and tear into ‘crisp’ size pieces

3.      Spread them out in a baking tray and sprinkle with sea salt (+/- paprika) to taste

4.      Drizzle olive oil on trimmed kale leave and toss to coat them all

5.      Pat with kitchen paper to remove the excess

6.      Dry out in the oven for 1 hour until crispy and then leave to cool