Baked Vegetable Crisp ps

INGREDIENTS (Makes 140g Roots. 50g Kale)

◆ 300g each beetroot and sweet potato, scrubbed

◆ 65ml sunflower oil

◆ Salt

◆ 200g ready-washed, shredded kale, stalks removed

1

Preheat the oven to 150°C, Fan Oven 130°C, Gas Mark 2. Using a mandolin or vegetable slicer, cut the beetroot and sweet potatoes very thinly and place in separate bowls.

2

Toss 25ml oil and ¾ tsp salt into each bowl and mix well. Leave to stand for 20min, then drain away the liquid through a colander or sieve.

3

Spread the oiled slices in single layers over lined baking trays. Bake in batches for about 1hr, until crisp. Cool on the trays. Store in an airtight container for up to 2 weeks.

4

For the kale, put in a bowl, add 1tbsp oil and rub it into the leaves until lightly coated. Spread out over 2 large lined baking trays, season lightly with salt and bake for about 25min until crisp. Leave to cool on the trays, then store as above for up to 2 weeks.

114

CALORIES PER 25G ROOTS

40

CALORIES PER 10G KALE