Healthy Snack: Dukkah & Lemon Salt Kale Chips

These crispy kale chips make a great starter or snack.

Serves: 5

Time to prep: 10 minutes

Time to cook: 15 minutes

Ingredients

• 1 bunch (about 250g) curly kale
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt flakes
• 1/2 lemon, zested
• 1 tablespoon almond dukkah

Method

• Preheat oven to 180C. Line 2 baking trays with baking paper.
• Trim centre stems from kale and tear into small bite size pieces. Combine the oil, salt and lemon zest in a large bowl. Add kale leaves and sprinkle with dukkah. Toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.
• Bake, swapping trays halfway through cooking, for 15 minutes or until leaves are crisp.

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Fiery parsnip chips Recipe

Photography by Jeremy Simons

Creamy parsnips can go way beyond roasts and mash, and step right into the chip realm. Try this cracker of a snack: fried parsnip ribbons with a sprinkle of spiced chilli salt.

Serves: 4

Time to prep: 5 minutes

Time to cook: 10 minutes

Ingredients

• Vegetable oil, to deep-fry
• 2 (about 450g) parsnips, peeled into ribbons

Chilli salt

• 1 1/2 teaspoons sea salt
• 1/2 teaspoon finely grated orange rind
• 1/2 teaspoon MasterFoods Hot Chilli Flakes
• 1/4 teaspoon ground cumin

Method

• To make the chilli salt, combine the sea salt, orange rind, chilli flakes and cumin in a small bowl.
• Add oil to a large, non-stick frying pan to come 5cm up the side of the pan. Heat oil to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Deep-fry the parsnip, in batches, for 1 minute or until crisp and golden. Use a slotted spoon to transfer to a baking tray lined with paper towel. Sprinkle with chilli salt.

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