Chilli and Paprika Spiked Kale Crisps
Discover the irresistible taste of homemade kale crisps. Learn how to make your own crispy, flavourful snacks at home.
Servings: 4 servings
Calories: 40kcal
Equipment
- 1 Dehydrator
Ingredients
- 100 grams Shetland kale stalks removed
- olive oil
- Shetland sea salt to taste
- chilli flakes to taste
- smoked paprika to taste
Instructions
- Wash 100 grams Shetland kale and discard any tough stalks. Tear the kale into small bite-sized pieces.
- Place into a bowl and drizzle with a tablespoon or two of good-quality olive oil. Use your hands to coat the kale leaves well.
- Sprinkle the kale with Shetland sea salt, chilli flakes and smoked paprika to taste, and use your hands to toss to coat well.
- Arrange the coated kale leaves on the racks of a dehydrator, pop the lid on and leave for 3-5 hours until the kale is dry and crispy.
- Allow to cool and store in an airtight container until ready to serve.
Nutrition
Calories: 40kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 304mg | Potassium: 87mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 2498IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 0.4mg