Spicy Tomato Kale Chips Recipe

Serves:

Ingredients

1 head of curly kale or 1 packet of pre-chopped curly kale (about 50 g), torn into small pieces and washed and thoroughly dried
1 large tomato, quartered
3 sun-dried tomatoes (dry not marinated ones, with no added sugar)
½ teaspoon paprika
¼ teaspoon ground cumin
Pinch of sea salt
⅛–¼ teaspoon cayenne pepper
Freshly ground black pepper

Method

1. Preheat the oven to 200°C (400°F) Gas 6. Line a baking sheet with foil. Place the dry kale pieces in a large bowl.

2. Put the tomato and sun-dried tomatoes in a food processor. Pulse until smooth, scraping down the sides of the bowl as you go.

3. Add the paprika, cumin and salt, then as much cayenne and black pepper as you like, depending on how spicy you want your chips to turn out. Process the mixture again, then pour it into the bowl of kale. Using your hands, toss the kale so that it is evenly coated in the tomato mixture.

4. Spread the kale pieces onto the prepared baking sheet and bake in the preheated oven with the door slightly ajar for about 14–16 minutes. You will know the kale is ready when it is totally crispy and thin. If you can resist eating it all immediately, store it in an airtight container for about 4–5 days at room temperature.

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