Kale Crisps
The first time I tried these, I was surprised how crispy and yummy they were.
We eat them like chips, serve them as a side with a meal, and add them to salads for a crispy element.
Gluten Free
Low Carb
Grain Free
We eat them like chips, serve them as a side with a meal, and add them to salads for a crispy element.
Gluten Free
Low Carb
Grain Free
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Ingredients:
1 Bunch of Kale Salt (fine table salt works well) Olive oil in a spray bottle Method: Preheat the oven to 150°C. Slice the Kale off the central stalk. Put the pieces onto a baking tray lined with baking paper. Spray lightly with olive oil, and sprinkle lightly with the salt to season. Bake for 5 to 8 minutes, until the kale is crispy. Remove the crisps from the oven as soon as the edges start going brown. Serve hot or cold. A yummy variation is to toss the Kale in a tablespoon of melted coconut oil to coat them, instead of spraying them with olive oil. |
Slice the Kale off the central stalk.
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Put the pieces onto a baking tray lined with baking paper.
Spray lightly with olive oil, and sprinkle with salt to season.
Bake for 5 to 8 minutes, until the kale is crispy.
To print the recipe open the pdf doc or jpg image below and select "print"
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