"Simplicity is the ultimate sophistication" LdV

Saturday, 28 May 2016

PAPRIKA AND COCONUT BAKED KALE CRISPS (Chips de chou Kale au paprika et huile de coco)

PAPRIKA AND COCONUT BAKED KALE CRISPS
(Chips de chou Kale au paprika et huile de coco)

Easy, healthy and quick. This minute snack is the best answer to incotrollable craving! I buy mine in pack so it is even quicker. I did a blind taste with my children and they were bluffed! IT IS very much like real crisps minus the naughty ingredients... Go for it, try it, it will become soon a classic at for your snack! 

This paprika and coconut baked Kale crisps recipe is gluten-free.







PAPRIKA AND COCONUT BAKED KALE CRISPS
A quick glance in your kitchen...

In your fridge
Kale

In your cupboard
Coconut oil
Paprika


PAPRIKA AND COCONUT BAKED KALE CRISPS
For a large bowl


500g 17,63 oz of Kale
5ml 0,17 fl oz of coconut oil
Paprika to season

Preheat your oven at 180° C.
Remove the leaves from the steam.
Wash the leaves and dry them.
Toss the leaves with coconut oil and distribute it evenly.
Lay the leaves on a baking paper.
Cooked for 15 minutes.
Season with paprika and enjoy!



Chips de chou Kale au paprika et huile de coco

Pour un gros bol

500g de chou Kale
5ml d'huile de noix de coco
Paprika pour assaisonner

Préchauffez votre four à 180° C.
Enlevez le centre des feuilles très coriaces puis lavez-les.
Déposez les feuilles sur une plaque recouverte de papier sulfurisé.
Arrosez d’huile de coco et bien mélanger.
Cuire 15 minutes.
Saupoudrez de paprika et dégustez !

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