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Salt & cinnamon kale crisps
Vegetarian
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Vegan
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Gluten-free
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Dairy-free
df
Salt & cinnamon kale crisps
Vegetarian
v
Vegan
vg
Gluten-free
gf
Dairy-free
df
“In Denmark, kale is eaten as part of a good luck meal on New Year’s Eve. Enjoy this sweet and salty baked snack with a celebratory cocktail. ”
Serves
8
Cooks In
15 minutes
Difficulty
Super easy
Vegetables
Christmas
Aussie Christmas
Thanksgiving
Dinner Party
Snacks
Nutrition per serving
Calories
50
3%
Fat
5g
7%
Saturates
0.5g
3%
Sugars
1g
1%
Salt
0.7g
12%
Protein
1g
2%
Carbs
1g
0%
Fibre
1g
-
Of an adult's reference intake
Recipe From
Book
By Joss Herd
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Ingredients
12 large whole kale leaves , (200g)
3 tablespoons olive oil
1/2 tablespoon sugar
1/2 tablespoon cinnamon
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Recipe From
Book
By Joss Herd
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Tap For Ingredients
Method
Preheat the oven to 200ºC/gas 6.
Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale.
Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt.
Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.
Transfer the kale to a rack to cool, then serve.
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Recipe From
Book
By Joss Herd