Recipe: Jerk spiced kale chips
Elevate your snack game with these flavoursome, crunchy, healthy kale chips.
Jerk spiced kale chips
makes approx 20
1Â head curly kale
spray oil
flake salt
1Â tbsp ground fennel seeds
1Â tbsp sumac
1Â tbsp ground coriander seeds
1Â tbsp smoked paprika
1Â tbsp dried parsley
1Â tsp onion powder
1Â tsp of mixed spice
1Â tsp cayenne pepper (optional)
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Pre-heat an oven to 140 degrees. Cut the thickest part of the stem out from the kale leaves, then lay leaves in a single layer on baking trays. Spray evenly and liberally with oil and sprinkle flake salt. Flip the leaves and repeat on the other side.
Bake for 20 minutes, or until dry and crispy. Mix seasoning together in a small bowl and sprinkle liberally on both sides while the kale is still hot.
Allow the kale to cool completely, then store in an airtight container until needed. They should keep well for a couple of days, but a quick one-minute flash in a 160-degree oven will crisp them back up if needed.
This recipe first appeared in the May 2022 issue of SALIFE magazine.
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