Awesome Asian Spiced Kale Crisps
Kale is the current favourite among health fanatics and I don't mean to boast but my mum has been championing kale since I was a child. The health properties of kale are well publicised and perhaps a little boring so I'll stick to making it taste good and you can see the benefits for yourself!
These crisps (or chips, if you're American) are basically the ultimate snack. They're satisfyingly crunchy in texture as well as being a flavour explosion on your tastebuds. The chilli and Chinese five spice add heat, while the honey adds sweetness, the peanut butter and soy sauce saltiness and the garlic a well-rounded finish. The great thing about these crisps is you can snack without regret, they're super simple to make and they're perfect for impressing guests at parties.
Awesome Asian Spiced Kale Crisps
200g raw curly kale
Olive oil, for drizzling
1 clove garlic, finely chopped
1 small red chilli, finely chopped
1 tsp runny honey
2 tsp soy sauce
1 tbsp natural crunchy peanut butter
1/4 tsp Chinese five spice powder
Sea salt
Preheat the oven to 180C/35F/Gas mark 4.
Remove the kale stalks and put the leaves in a bowl. Drizzle over a little olive oil and season with salt. Massage so that the leaves soften and wilt.
Mix the rest of ingredients with 2 teaspoons water to make a rich sauce. Coat the kale leaves with the sauce.
Place on a baking tray and bake for 15-20 minutes, until crispy and crunchy. Remove and let cool and then serve or store in an airtight container until needed.
These crisps (or chips, if you're American) are basically the ultimate snack. They're satisfyingly crunchy in texture as well as being a flavour explosion on your tastebuds. The chilli and Chinese five spice add heat, while the honey adds sweetness, the peanut butter and soy sauce saltiness and the garlic a well-rounded finish. The great thing about these crisps is you can snack without regret, they're super simple to make and they're perfect for impressing guests at parties.
Awesome Asian Spiced Kale Crisps
200g raw curly kale
Olive oil, for drizzling
1 clove garlic, finely chopped
1 small red chilli, finely chopped
1 tsp runny honey
2 tsp soy sauce
1 tbsp natural crunchy peanut butter
1/4 tsp Chinese five spice powder
Sea salt
Preheat the oven to 180C/35F/Gas mark 4.
Remove the kale stalks and put the leaves in a bowl. Drizzle over a little olive oil and season with salt. Massage so that the leaves soften and wilt.
Mix the rest of ingredients with 2 teaspoons water to make a rich sauce. Coat the kale leaves with the sauce.
Place on a baking tray and bake for 15-20 minutes, until crispy and crunchy. Remove and let cool and then serve or store in an airtight container until needed.
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