Snack · American · 10 min
Roasted Spiced Lentil and Kale Crisps
- Calories
- 242
- Protein
- 13g
- Carbs
- 30g
- Fat
- 5g
Ingredients
- 120g Lentils, brown or green, cooked and drained
- 60g Kale, raw, stems removed and torn into bite-sized pieces
- 4g Olive oil
- 5g Maple syrup
Method
- 01Preheat your oven to 350°F (175°C).
- 02Pat the cooked lentils completely dry with a clean kitchen towel—this is crucial for getting them crispy.
- 03In a mixing bowl, toss the dried lentils and torn kale leaves with the olive oil, maple syrup, a pinch of sea salt, and a dash of smoked paprika.
- 04Spread the mixture in a single, even layer on a parchment-lined baking sheet.
- 05Bake for 15–20 minutes, tossing halfway through, until the kale is brittle and the lentils are crunchy.
- 06Keep a close eye on them during the last few minutes to ensure they don't burn.
- 07Let them cool on the pan for 5 minutes to fully crisp up before serving in a small bowl.
Cook it with the whole plan around it
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