Are you the person who loves to have some crisps to munch on in the evening if you are enjoying a glass of wine? Then you will love my healthier version that can be served at any time. Containing fibre, antioxidants, calcium, vitmain C and Iron, these really pack a punch for nutrients. Add a pinch of paprika or cayenne for spicy version and let the whole family enjoy them.
Serves 4
1 tbsp tahini
60g cashew nuts
2 tbsp nutritional yeast flakes (I use Marigold product)
2 tbsp lemon juice
½ tsp garlic granules
½ tsp sea salt 200g kale, washed, destalked and chopped into 5cm pieces
Coconut oil, for greasing
Method:
1. Preheat the oven to 140C.
2. Blend the tahini, cashew nuts, nutritional yeast flakes, lemon juice, garlic granules, sea salt and 2-3 tbsp water to create a thick sauce.
3. Put the kale in a large bowl and pour over the tahini mixture, massaging the sauce into the kale using your hands, until it is thoroughly coated. The kale should start to wilt.
4. Grease a baking sheet with a little coconut oil and arrange a single layer of kale on top. Bake for approximately 10 minutes before flipping with a fork and bake for a further 10 minutes, until crisp but not burnt.
5. Allow to cool and store in an airtight container
Comments