材料

羽衣甘蓝叶100克
橄榄油1大匙
孜然粉5小匙

蘸酱

大蒜1瓣,压碎
藏红花少许
柠檬汁适量
低脂希腊优格150毫升

做法

  1. 把烤箱预热至150°C/风扇模式130°C。
  2. 把羽衣甘蓝放进大碗,加入橄榄油。
  3. 用手轻轻地把橄榄油涂抹按压在叶子上1-2分钟,在叶片上均匀地涂好橄榄油。
  4. 加入孜然和少许盐,轻轻搅拌均匀。
  5. 把羽衣甘蓝平铺在烤盘上。
  6. 放进烤箱烤10-15分钟至羽衣甘蓝变得酥脆,中间可以转动托盘让叶子烤得更加均匀。
  7. 从烤箱中取出,撒上盐后放凉。
  8. 准备蘸酱:在把所有蘸酱材料混合均匀,搭配放凉的羽衣甘蓝脆片一起享用即可。

Kale Crisps

Ingredients

100g kale leaves
1 tbsp olive oil
5 tsp ground cumin

Dipping Sauce

1 garlic clove, crushed
pinches saffron
some lemon juice
150ml low-fat Greek-style yogurt

Method

  1. Heat oven to 150°C/130°C fan.
  2. Place kale in a bowl and add oil
  3. Using your hands, gently work oil into the leaves for a minute or two, so they’re lightly and evenly coated.
  4. Add cumin and a pinch of salt, then toss gently to coat.
  5. Put kale on baking trays, and spread out in single layers.
  6. Bake for 10-15mins or until kale is crispy, turning the tray halfway through cooking for an even bake.
  7. Remove from oven, sprinkle with salt and set aside to cool.
  8. While kale is cooking, prepare dipping sauce. Whisk together ingredients in a bowl until combined and smooth. Chill until ready to serve with cooled kale.
食谱提供
Marks & Spencer Singapore

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TEXT 若昕   PHOTOS Marks & Spencer Singapore