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  • Writer's pictureSarah Flower

Kale Crisps

These are really tasty so do try them. You can coat them with whatever spicy you like ranging from chilli, garlic, or even nutritional yeast flakes which gives a cheesy flavour. You can keep things quite simple and opt for sea salt, black pepper & paprika as it gives a nice simple flavour that is also suitable for children, but the combination below is my personal favourite.

NB: I was sent a dehydrator from Lakeland to review and I can seriously recommend them, it saves popping in the oven and they come out far drier and crisper.

Recipe taken from my book Eating to Beat Type 2 Diabetes, by Sarah Flower

Nutritional information Per 100g

107 Kcals

7.2g fat

0.81g net carbohydrates

1.4g Protein

200g Kale

1 tbsp. melted coconut oil or olive oil

Sea salt

black pepper

1 tsp paprika

1 tsp garlic powder

½ tsp thyme

½ tsp chilli powder

• Preheat the oven to 150ºc/gas mark 2.

• Wash and dry your kale, making sure it is perfectly dry. Remove any stems and thick bits, just leaving the nice leaves.

• Place in a bowl and add the oil along with your flavourings. Combining well to ensure it is all evenly coated.

• Place on your well-greased or lined baking tray and cook for 20-30 minutes. Turn off the oven but leave the kale in the oven to help them dry out more.

Remove when cool and enjoy! Store in an airtight container.

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