Lock-down Treat N.4: Kale and Sweet Potato Chips

Netflixers, this is for you!

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.

Enjoy!