Kale crisps with ‘sweet’ chilli dip
|1-2 tsp himalayan salt|
|1/2 tsp smoked paprika|
|2 tbsp coconut oil|
|300g kale leaves|
|70g cream cheese|
|1/2 cup homemade mayonnaise|
|pinch dried crushed chilli flakes|
|1 tsp xylitol|
|himalayan salt and black pepper, to taste|
- Preheat the oven to 150ºC. Arrange the kale leaves in a single layer on lined baking trays and gently brush with coconut oil.
- Sprinkle half the salt and paprika over the kale. Bake for 10 minutes, remove from the oven, turn the leaves over and season with remaining salt and paprika. Return to the oven for 10 minutes, or until crispy.
- For the dip: Place the cream cheese, chilli flakes, mayonnaise, xylitol and salt and pepper to taste in a blender and blitz until smooth.
- To serve: Serve kale crisps with dip.