Snack · Mediterranean · 10 min
Smoked Andouille & Tuscan Kale Crisps with Aged Balsamic Glaze
- Calories
- 439
- Protein
- 15g
- Carbs
- 28g
- Fat
- 31g
Ingredients
- 102.2 g smoked andouille sausage
- 117 g lacinato kale
- 1 tsp extra virgin olive oil
- 1 pinch sea salt
- 13.8 g brown rice crisp cereal
- 20.6 g aged balsamic vinegar
Method
- 01Preheat oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
- 02Stem and tear lacinato kale leaves into bite-sized pieces. Toss kale lightly with extra virgin olive oil and a pinch of sea salt, then spread evenly on the baking sheet.
- 03Thinly slice the pre-cooked smoked andouille sausage into thin coins and scatter over the kale leaves.
- 04Bake for 12-15 minutes until kale leaves are crisp and dry to the touch and sausage slices are rendered and hot (reaching 165°F/74°C).
- 05Remove from oven and immediately drizzle with aged balsamic vinegar while hot.
- 06Transfer to a shallow bowl, toss with brown rice crisps for texture, and serve warm.
Cook it with the whole plan around it
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