Kale Crisps

Method:

Preheat the oven to 100C

Remove the kale leaves from the thick central stalks. Give them a thorough wash and dry.

Add the olive oil and massage it right through all of the kale, ensuring to coat each leaf. Add the spices and tamari and mix right the way through ensuring to be evenly spread.

Lay out the leaves on a baking tray and put them in the oven.

Bake in oven for 15-20 minutes,  until nice and crispy.

Half way through cooking time, take out the kale and give it a good mix around to ensure your chips are all crisping up evenly.

Leave chips to cool for 3 minutes. These are best eaten when they are fresh out of the oven but they can be stored in an air-tight container for 2-3 days.

Beat the bloat: These are easy on your digestion.