Kale and beetroot chips
Turn super nutritious kale and earthy beetroot into moreish chips that make a wonderfully healthy afternoon snack. A brilliant, wholesome alternative to regular chips.
- Preheat the oven to gas 1, 140°C, fan 120°C. Tear the kale leaves into uniform-sized pieces. Using a mandolin, vegetable peeler or very sharp knife, slice the beetroot as thinly as possible. Lightly oil 2 large, shallow baking trays. Toss the vegetables together with the remaining oil and spread them out separately on the baking trays. Make sure there is plenty of space around the chips and they are not piled on top of each other.
- Cook in the oven for 15 minutes, turn and cook 10-15 minutes more until crisp. Sprinkle with a little sea salt if liked. Store in an airtight container for up to 3 days.
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