Kale and sprout crisps

Kale and sprout crisps

Total: 45 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 44 kcal
, Fat: 3 g
, Carbohydrate: 1 g
, Protein: 2 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Crisps

100 g Brussels sprouts, leaves removed
80 g washed, prepared kale
1 tbsp olive oil
¼ tsp chilli flakes
¼ tsp salt

To bake

1 lime, rinsed with hot water, dabbed dry, only slightly rubbed peel
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How it's done

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Crisps

In a bowl, mix the sprout leaves with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in an oven preheated to 130°C (convection). Remove, sprinkle with the lime zest, allow to cool slightly, serve as crisps.

Good to know
Tip: Serve as an aperitif or as a topping for soups or salads.

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