Kale crisps

Kale crisps (AIP, Paleo, low FODMAP, low histamine, vegetarian, vegan)

This has to be the easiest snack ever, and is my go-to when I fancy something crunchy and salty. It also makes a great side dish to accompany your Sunday roast, and makes a change from bland boiled kale. Kale is packed with Vitamins A, K and C and loaded with essential minerals - calcium and iron. What's not to love?

Ingredients:

100g Kale - you can remove the stems if you prefer. Weirdly, I quite like them.
3 tablespoons of extra virgin olive oil
A good pinch of Himalayan sea salt

Method:

Preheat the oven to 180 degrees fan assisted.

Line a large baking tray with baking paper and spread the leaves across the tray. Sprinkle the salt over the top and drizzle with the olive oil. Use your hands to mix the kale and oil thoroughly so the leaves are coated. Place the tray in the centre of your oven and bake for 12-15 minutes until crispy.

As a variation you can replace the extra virgin olive with garlic oil for garlic crisps. You can also add ground ginger to the original recipe for spicy crisps...the crispy possibilities are endless.