CARROT AND GARLIC KALE CHIPS


TOTAL TIME: 40 MINS

SERVINGS: 2

CALORIES/SERVING: 150 CALS


INGREDIENTS

  • 250g carrots, cut into chips

  • 200g kale leaves

  • 1 tbsp. pumpkin seeds

  • 2 garlic cloves, crushed

  • 1 tbsp. chili flakes

  • 1 tbsp. extra virgin olive oil

  • 1 tbsp. dried rosemary


METHOD

  1. Pre-heat oven to 180 degrees and line a baking tray with baking paper

  2. Place the carrot chips on the tray and drizzle half the amount of olive oil over the chips. Season with rosemary, one crushed garlic, Himalayan salt and pepper

  3. Bake the chips in the oven for 20 minutes. Remove the tray from the oven and add the kale leaves to the tray

  4. Drizzle the remaining olive oil, chili flakes and garlic and bake for a further 10 minutes

  5. Once the carrot and kale turn golden brown, remove from the oven and divide into two serves

  6. Divide the pumpkin seeds between each serve and sprinkle over the top

  7. Serve one and refrigerate the second snack for tomorrow's leftover


NUTRITION

Serving size 286g

Calories 150 cal

Protein 4.2g

Fat, total 8.3g

- saturated 1.3g

Carbohydrate 10.2g

- sugars 9.8g

Sodium 85mg


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