Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

Serves: 2-4

Prep time: 10 mins

Cooking time: 25 mins

Ingredients

  • 1 bunch kale leaves (about 10-12 large leaves)
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp pink rock salt
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • ½ tsp chilli powder (adjust to taste)
  • 1 tsp smoked paprika

Method

  • Preheat oven to 120℃, and line large oven tray, or two,  with baking paper.
  • Remove stems from kale, and roughly tear the leaves into large pieces.
  • Wash and thoroughly dry the leaves.
  • Place kale leaves into a large bowl, and pour over the oil, rubbing into the leaves to coat well.
  • Sprinkle the spices over the leaves, and toss to combine well.
  • Spread the leaves onto prepared tray, single layer and spread out a little.
  • Bake for 15 minutes in oven, toss on the tray, and return to oven for a further 10 minutes.
  • Remove from oven, and set aside for 2-3 minutes to cool slightly and improve the flavour.
  • Repeat with next batch of kale, until all baked.
  • Kale leaves will keep crisp, when cooled, place into a ziplock bag.

Notes


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