Spicy Cheesy Kale Crisps

Earthy fresh kale, coated in fiery chili, smoky paprika and nutty parmesan cheese, baked in the oven until the cheese melts and the kale begins to crispen.

Serves

2

Prep

10

Cook

25

½ bunch kale leaves (approx.7 oz./200g) 
1 tbsp. olive oil  
2 tbsp. parmesan cheese, grated
1 tsp. paprika 
¾ tsp. chilli powder 
½ tsp. onion powder 
½ tsp. smoked paprika 
¼ tsp. sea salt  
⅛ tsp. cayenne pepper 

Preheat the oven to 300°F (150°C). Line a large baking tray with parchment paper. 

Remove the leaves from the stems of the kale and roughly tear into large pieces, placing in a large bowl. Discard the stems.

Massage the oil into the kale leaves with your hands then sprinkle with the cheese, spices and seasonings, toss to combine.

Spread the kale out on the baking tray and bake for 10 minutes.

Remove from the oven and stir gently, then return to the oven to bake for a further 12-15 minutes until the kale begins to crisp.

Check the kale every now and then to avoid it from burning. 

Cool for 3 minutes and serve. 

Calories

139

Fats

9g

Carbs

10g

Protein

7g

* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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Spicy Cheesy Kale Crisps

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