Serves 4

Ingredients:

1 bunch kale

2 tbs extra virgin olive oil

2 tsp cumin seeds, roasted

1 tsp sea salt

½ cup natural greek yoghurt

1 clove garlic, crushed

salt and pepper

Method:

Strip the kale from its stems, wash and dry well. (A lettuce spinner is good for this)

Rub the olive oil into the leaves with your hands so that they are all evenly coated.

Spread in a single layer on a baking tray (use 2 trays if you need to) and bake for 25 minutes at 150 degrees C, removing the tray every 5 minutes and moving the kale around so it cooks evenly.

Crush the cumin seeds in a pestle and mortar, add the salt and continue to crush until the two are well combined.

Once the kale has cooled for a few minutes sprinkle with the cumin salt.

Mix together the yoghurt, garlic, salt and pepper.

Serve the kale chips in a bowl with the yoghurt sauce on the side for dipping.