SERVES 2 | PER SERVING: 171 CALORIES | 13.7G PROTEIN | 10G CARBS | 5.5G FAT
These cheesy curried kale crunches are the perfect healthy alternative to regular crisps. They’re a crunchy and satisfying snack, low in carbs, fat and calories but high in protein, phytochemicals and essential good mood nutrients.
coconut oil, to grease
150g fresh kale
2 medium tomatoes, roughly chopped
1 garlic clove, peeled
2 tbsp hulled hemp seeds
2 tbsp nutritional yeast
1 tbsp tamari
1 tbsp fresh lemon juice
2 tsp curry powder
2 tsp smoked paprika
1 tsp Cajun spices
pinch of cayenne pepper (optional)
sea salt and freshly ground black pepper
1 Preheat the oven to 180°C. Lightly grease two baking trays with coconut oil.
2 Prepare the kale by removing the tough stalks, ripping the leaves into smaller pieces and rinsing well. Gently pat dry with kitchen paper, transfer to a large mixing bowl and set aside.
3 Place the rest of the ingredients in a blender and blend until a thick, smooth sauce forms. Taste and adjust the seasoning as needed.
4 Pour the sauce on top of the kale and mix together well, ensuring the kale is well coated. Spread out the kale on the baking trays and dry it out in the oven with the door left slightly open. This should take 40–45 minutes, but keep an eye on the kale to ensure it doesn’t burn and turn it over after 20 minutes to allow both sides to bake.
5 Serve warm or cold. Any leftovers can be stored in an airtight container for up to two days, but the kale is best eaten on the day it’s made.
