Crispy Kale Chips With Lemon Yoghurt
Serves 4 | Prep 15 mins | Cook 12 mins
Ingredients
·
200g bunch curly kale
·
1 tbs olive oil
·
1 tsp sea salt flakes, crushed
·
1 tsp mild paprika
·
1/4 tsp dried chilli flakes
·
1/2 cup Greek yoghurt
·
1 tbs water
·
2 tsp lemon juice
·
Salt and pepper, to taste
Recipe
1. Preheat oven to moderate
(180°C fan-forced). Grease 2 large oven trays.
2. Remove leaves
from kale. Discard stems. Wash well under cold water, drain and pat dry with
absorbent kitchen paper. Tear leaves into bite-sized pieces. Place in a large
bowl.
3. Combine oil,
salt, paprika and chilli in a small bowl. Drizzle over kale. Toss to combine.
Arrange in a single layer on prepared oven trays.
4. Bake in oven for
about 10-12 minutes, swapping trays halfway through cooking and turning kale
until crisp. Cool on trays.
5. For lemon
yoghurt, combine yoghurt, water and juice in a small jug. Season with salt and
pepper.
For lemon yoghurt,
combine yoghurt, water and juice in a small jug. Season with salt and pepper.
6.
Serve kale chips immediately with lemon yoghurt for dipping.
