230-231 / 258
RECIPES
231
Although vegetable crisps may not sound that appealing, this
is definitely a ‘don’t knock it until you’ve tried it recipe’ as they
are arguably more tasty than regular crisps. Dark green leafy
veg (kale, spinach, swiss chard, broccoli etc. ) is crammed with
nutrients including vitamins A, C and K; they are also an excellent
source of olate, which helps to prevent spina bifida and other
neural tube defects.
Kale Crisps
•
1 bag of kale
washed with thick
stalks removed
•
Your favourite herbs
/ spices (chilli flakes,
paprika, thyme etc)
•
Salt and pepper
•
Juice of ½ a lemon
•
Parmesan cheese
(optional )
1.
Preheat your oven to 100ºC.
2.
Put the kale leaves in a bowl and
squeeze on the lemon juice.
3.
Season with salt and pepper and
add your favourite spices.
4.
Grate on some parmesan cheese
if using.
5.
Place in a single layer on a baking
tray (you may need to use more than
1) and bake for 40 minutes to 1 hour
until crispy (keep an eye on them so
they don’t burn) .