Recipe for guilt-free snacking: kale crisps

Kale crisps. Courtesy Jim’s Kitchen Table

As we dive into the festive season with bountiful buffets that are hard to resist, here’s a tasty treat you can make at home to scrub away all the guilt. These kale crisps will hit the spot when you need to snack on something other than turkey and pumpkin pie. If you’re not up for making them yourself, head over to Jim’s Kitchen Table in Masdar City. They’ll have some waiting for you.

Ingredients

1 bunch of kale

Olive oil to coat kale leaves

1/2 tsp garlic powder

1/5 tsp cayenne powder

1/3 tsp onion powder

sprinkle of paprika

sprinkle of dried chilli flakes

1/2 tsp good quality rock flake salt

• Soy sauce and fish sauce mixture, optional

Method

Preheat oven to 170C. Remove the kale leaves from the stem. Rinse the kale leaves thoroughly and lay out on paper towels to dry. If there is too much liquid, the kale will be soggy not crisp so dry as best you can.

In a big bowl, mix the leaves with just enough olive oil to coat the kale to allow the spices to stick to it. Then add garlic powder, cayenne powder, onion powder, paprika, dried chilli flakes and rock flake salt. Toss to evenly coat the kale with the spices. Evenly spread the kale on a baking tray. Do not pile the leaves on top of each other (you may need to use two or three trays). Bake for about 10 minutes. Rotate pan and bake for an additional 10 minutes. Kale will look shrunken but this is normal. Remove from oven and cool on the tray for 2 to 4 minutes. While cooling, the kale will crisp up. Serve in a bowl.

• Optional: Drizzle a mixture of fish sauce and soy sauce over the crisps before serving. For the mixture, use 6 drops of fish sauce to 1 tbsp of low sodium soy sauce.

Recipe from chef Tim Broughton, Jim's Kitchen Table, Masdar City, www.jims.kitchen