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Kale Chips

A great substitute for a salty crisp craving.


  • 1 large bunch of kale
  • 1 tablespoon of olive oil
  • ½ teaspoon of sea salt



  1. Preheat oven to 150 Celsius (300 degrees Fahrenheit.)
  2. Rip the leaves off the stem into bit sized pieces.
  3. Toss them with the oil and salt (don’t make it soggy… just lightly coat.)
  4. Put the leaves onto a baking sheet and make sure they are separated and not touching.
  5. Cook until a bit shriveled but not too crisp (or burned.)
  6. Start checking after 15 minutes and then check after another 10 if not ready.
  7. Store in an airtight container for about 3-4 days.
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