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Smokey & Garlic Herb Kale Chips

These crunchy, addictive chips will have your whole family begging for more kale. They are wonderfully served along sandwiches or crumbled on top of salads.

Method

Preheat the oven to 180’C.

Wash and pat dry the kale with kitchen paper then tear off large segments from around the stark and place over 2 oven trays lined with parchment paper (keep the stalks in the fridge to put into a green smoothie - waste not want not!) Then drizzle a little of your preferred oil over each tray, then sprinkle one tray with the mixed herbs and 1 tsp of garlic, and the other with smokey paprika and 1 tsp garlic.

Season both with salt and pepper and massage the kale with your hands ensuring each segment is coated in oil, then spread over the tray so they aren’t crowded or overlapped to avoid them ‘sweating’. We want crispy kale!

Bake for 5-10 minutes, until they start to brown and crisp, keeping an eye on them so they don’t burn.


Ingredients

10-12 Kale, on the stalk


2 tsp Garlic Powder


1 tsp Mixed Dried Herbs


1 tsp Smokey Paprika Avocado Oil or Walnut Oil


Serves: One big bowl


Dietaries: GF, Vegan

Method

Preheat the oven to 180’C.

Wash and pat dry the kale with kitchen paper then tear off large segments from around the stark and place over 2 oven trays lined with parchment paper (keep the stalks in the fridge to put into a green smoothie - waste not want not!) Then drizzle a little of your preferred oil over each tray, then sprinkle one tray with the mixed herbs and 1 tsp of garlic, and the other with smokey paprika and 1 tsp garlic.

Season both with salt and pepper and massage the kale with your hands ensuring each segment is coated in oil, then spread over the tray so they aren’t crowded or overlapped to avoid them ‘sweating’. We want crispy kale!

Bake for 5-10 minutes, until they start to brown and crisp, keeping an eye on them so they don’t burn.


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