These dukkah and lemon salt kale chips make a delicious and healthy starter or snack.
When baked, kale becomes crispy. It can be used as a crispy snack comparable to potato chips. However, the humble kale chip is far superior in nutrition than its rival the potato chip. Kale is a highly nutritious green leafy vegetable. It is high in important vitamins and minerals.
These include:
- Calcium
- Iron. This is important to help keep your blood healthy.
- Vitamin A
- Potassium
- Magnesium
- Vitamin C
- Vitamin K
They are also high in fibre which is great for maintaining a healthy gut and keeping down those LDL cholesterol levels.
Kale chips are made from only the leaves of the kale plant. They have been stripped from their hard stems and torn to bite-sized pieces. The torn kale requires a sprinkle of olive oil to crisp the leaves. The oil coating is also perfect for sticking seasoning to the kale.
Ingredients
- 1 bunch curly kale
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt flakes
- 1/2 lemon, zested
- 1 tablespoon almond dukkah
Instructions
- Preheat oven to 180C and line 2 baking trays with baking paper.
- Break off the soft leaves from their centre stems and tear into small bite size pieces.
- Combine the oil, salt and lemon zest in a large bowl. Add kale leaves to the bowl, sprinkle with dukkah and toss to coat in oil mixture.
- Spread kale out in a single layer on prepared trays.
- Bake, swapping trays halfway through cooking, for 15 minutes or until leaves are crisp.
- Serve and enjoy!