A quick and easy recipe for some super healthy and crispy chips to munch on while bingeing on screens
Ingredients
1 medium sweet potato or 2 small ones
4 large kale leaves
2 tbsps organic extra-virgin olive oil
½ tsp red chili flakes
½ tsp sesame seeds
Good quality sea salt, for seasoning
How to
Preheat the oven to 190°C, 170° fan, 375°F
Peel the sweet potato, slice it in thins and put it in a small bowl.
Drizzle with a tbsp of extra virgin olive oil and mix well.
Arrange the sweet potato thins in a single layer on a parchment-lined baking sheet, making sure they don’t overlap.
Bake the sweet potato thins for 10 minutes, turn them over, and keep baking for 8-10 minutes more, until crisp. Season with good quality sea salt.
Wash the kale thoroughly, gently break the leaves in small pieces and put these in a small bowl.
Drizzle with a tbsp of extra virgin olive oil, add a pinch of red chili flakes and massage the leaves so that they are well coated.
Arrange the kale leaves in a single layer on a parchment-lined baking sheet, making sure they don’t overlap.
Bake the kale leaves for 5-6 minutes, turn them over, and keep baking for 5 minutes more, until crisp. Season with good quality sea salt and sesame seeds.