Wrapped In Newspaper
In need of a healthy snack? These vegetable crisps will do the trick.
1 tbsp coconut oil
6 stalks of kale or cavolo nero
Half a parsnip
Half a carrot
Half a beetroot
2 garlic cloves
Half a lemon
Salt and pepper
In need of a healthy snack? These vegetable crisps will do the trick.
1. De-stalk the kale or cavolo nero and cut into pieces. Peel the carrot, parsnip and beetroot and then, using the peeler, slice the vegetables thinly. Place the vegetables onto the baking tray and coat in the oil, add the cloves of garlic and drizzle with the lemon juice.
2. Bake for 20 minutes at 160°C (140°C fan) / 320°F / Gas Mark 3 until crispy.
3. Once out of the oven season with salt and pepper. I added a little more lemon juice afterwards too.
4. Leave to cool before you eat them.
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