Snacks

Kale Chips

Name: Kale Chips
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: For 1 large bowl
Ingredients: 1 bunch kale (about 200 g); 3 tbs Rapunzel olive oil mild cold pressed; ¼ tsp Rapunzel sea salt with iodine; ¼ tsp pepper; 1 tsp Rapunzel vegetable bouillon without yeast|1200980,3 or 4 tbs Rapunzel yeast flakes; 5 tbs Rapunzel olive oil mild extra virgin; ½ tsp Rapunzel sea salt; 3 tbs Rapunzel gomasio, sesame and sea salt; 1 tbp tamari; 5 tbp Rapunzel olive oil mild, extra virgin; 2 tsp of Rapunzel green pepper; 2 tbs of juice from one lemon; ½ tsp Rapunzel sea salt iodized; 5 tbp Rapunzel olive oil mild, extra virgin; ½ tsp Rapunzel sea salt iodized; ½ Chilli pepper, cut into small pieces; 1 clove of garlic, finely chopped

Wilhelm Studio

20 Min.

For 1 large bowl

Vegan

Info

Perptime 8 Min.
Baketime 12 Min.

Ingredients

Portions

1 bunch kale (about 200 g)
3 Olive oil mild extra virgin
1 Sea salt with iodine
1 tsp pepper
1 tsp Rapunzel vegetable bouillon without yeast oder Yeast flakes
5 Olive oil mild extra virgin
1 Sea salt with iodine
3 Gomasio, sesame and sea salt, HIH
1 tbp tamari
5 Olive oil mild extra virgin
2 Green pepper in cocos vinegar brine
2 tbs of juice from one lemon
1 Sea salt with iodine
5 Olive oil mild extra virgin
1 Sea salt with iodine
1 Chilli pepper, cut into small pieces
1 clove of garlic, finely chopped

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven to 175 °C. Line two baking sheets with baking paper.

Wash kale and dry off with a kitchen towel. Cut the stems off the leaves with a kitchen scissor and dispose of the stems. Rip or cut kale into bite size pieces. Mix kale with olive oil in a large bowl and add salt and pepper. Optionally add vegetable bouillon or yeast flakes. Transfer to the prepared baking sheets and distribute evenly. Bake for 12 to 14 minutes.

USED RAPUNZEL PRODUCTS

Olive oil mild extra virgin

Sea salt with iodine

Gomasio, sesame and sea salt, HIH

Yeast flakes