Elevate your snack game with these flavoursome, crunchy, healthy kale chips.

Recipes Kane Pollard | Styling Natalie Homan | Photograph Brendan Homan

Jerk spiced kale chips
makes approx 20

1  head curly kale
spray oil
flake salt
1  tbsp ground fennel seeds
1  tbsp sumac
1  tbsp ground coriander seeds
1  tbsp smoked paprika
1  tbsp dried parsley
1  tsp onion powder
1  tsp of mixed spice
1  tsp cayenne pepper (optional)

Pre-heat an oven to 140 degrees. Cut the thickest part of the stem out from the kale leaves, then lay leaves in a single layer on baking trays. Spray evenly and liberally with oil and sprinkle flake salt. Flip the leaves and repeat on the other side.
Bake for 20 minutes, or until dry and crispy. Mix seasoning together in a small bowl and sprinkle liberally on both sides while the kale is still hot.
Allow the kale to cool completely, then store in an airtight container until needed. They should keep well for a couple of days, but a quick one-minute flash in a 160-degree oven will crisp them back up if needed.

This recipe first appeared in the May 2022 issue of SALIFE magazine.