Kale Chips

INGREDIENTS

Sea salt flakes
½ teaspoon of a ground spice of your choice

(I prefer cumin, coriander, curry, turmeric or paprika)

METHOD

Preheat the oven to 120°C. Line a tray with baking paper.

Wash the kale in cold water and pat dry. Remove

and discard the hard stems, then cut the leaves into

smaller pieces.

In a large bowl, toss the kale with some coconut oil, spice

and only a tiny sprinkle of sea salt.

Lay the kale on the baking tray in a single layer, don’t let it touch too much. Roast the kale for 35-40 minutes until crispy.

Serve immediately or store in an airtight container lined with paper towel for up to 2 weeks.

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