Versatile dip
Use spicy harissa to make a quick and easy dip for veggies and potato skins
Spiced kale crisps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6 as a snack
Skip to ingredients
- 100g chunky chopped kaleor kale leaves, tough stalks removed (weight without stalks)
- ½ tbsp olive oil
- 1 heaped tsp ras el hanout
Nutrition: per serving (6)
- kcal22
- fat1g
- saturates0g
- carbs2g
- sugars0g
- fibre0g
- protein1g
- salt0.1g
Method
step 1
Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.
