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Spicy Kale Chips

Spicy Kale Chips

Thursday, 8th January 2015

A perfect healthy snack, and much easier to make at home than you think.
Serves 4

  • 1 bunch curly kale, washed and dried in a salad spinner
  • 2 tsp soy sauce (Tamari if gluten free)
  • 4 tsp Natvia sweetener
  • 2 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 1 tbs sesame oil
  • 2 cloves of garlic, crushed
  • 2 tbs hulled sesame seeds
  • Pinch of cayenne pepper
  1. 1. Preheat oven to 110°C and line two baking trays with baking paper.
  3. 2. Tear kale off of stems and into pieces (kale will shrink a lot while baking, so don’t make them too small).
  5. 3. Whisk all other ingredients together and pour over kale a little at a time massaging into the leaves. Only pour enough to JUST coat the leaves - you don’t want it dripping off!
  7. 4. Place kale on baking trays in a thin layer and bake for 30-40 minutes, turning once or twice. Make sure you don’t overcook them; they become quite bitter if you brown them too much.
  9. 5. Once crisp, remove from oven and serve immediately.

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