Makes 1–2 snack portions
Preparation: 10 minutes
+ 15 minutes cooking time
2½ cups (175g) curly kale, chopped
1 tbsp sesame oil
½ tsp soy sauce
pinch of chili powder
pinch of yeast flakes
1 Preheat the oven to 340°F (170°C). Line a baking sheet with
parchment paper. Wash the kale and dry it thoroughly, then
remove and discard any coarse stalks. Shred the leaves into large
pieces. Mix the oil and soy sauce in a small bowl. Brush the kale
leaves on both sides with the oil mixture and lay them on the baking
sheet. The leaves should not overlap, so if necessary bake in batches.
2 Mix the chili powder and yeast flakes in another small bowl and
sprinkle over the kale leaves. Depending on their thickness, bake
in the center of the oven for around 15 minutes until crisp. Remove
and leave to cool completely.
SMOKY COCONUT “BACON”
Makes 2 snack portions
Preparation: 10 minutes
+ 20 minutes cooking time
1½ cups (125g) coconut chips
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp liquid smoke (optional; from
a delicatessen or online)
½ tsp smoked paprika
1 Preheat the oven to 275°F (140°C). Put the coconut chips into a
bowl. Whisk together the maple syrup, soy sauce, liquid smoke,
and 1 tsp of water. Pour this over the coconut chips and gently mix
everything with your hands until the liquid is evenly distributed.
Sprinkle over the paprika and mix it in.
2 Line a baking sheet with parchment paper and spread the
coconut chips on it; they should not be overlapping. Bake in the
center of the oven for 15–20 minutes, turning 2–3 times during
cooking. Remove and leave to cool completely.
TIP: The kale chips can be eaten as
a little nibble, but they also
work wonderfully as a topping
on a sandwich or burger.
coconut chips on it; they should not be overlapping. Bake in the
center of the oven for 15–20 minutes, turning 2–3 times during
cooking. Remove and leave to cool completely.