Spicy Kale Crisps
Pre-heat the oven to 130C, 300F, Gas Mark 2.
Line a large baking tray with baking parchment.
Wash the kale leaves and dry thoroughly.
Place the leaves in a large bowl, tearing any large leaves into smaller pieces. Spray over some rapeseed oil, then rub it into the kale leaves until evenly coated.
Sprinkle over the ground cumin and mix well.
Place the leaves onto the tray making sure they are not stuck to each other.
Bake for 20 mins or until crisp but still green, then leave to cool for a few mins.
TIP: swap the cumin for chili powder for a different spicier flavour
Serves 2 as a snack
Prep time: 5 minutes
Cooking time: 20 minutes
of which sugars: 0.4g
60g Kale leaves with stalks removed, and discarded
Rapeseed oil spray
1 tsp ground cumin