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CRISPY BORECOLE CHIPS WITH DUKKAH

Ingredients:

250 gram borecole

2 tablespoon olive oil

1/2 tablespoon sea salt flakes

½ lemon (zested)

1 tablespoon almond dukkah

How to prepare • Preheat the oven over 180 C. • Keep ready two baking trays with baking papers. • Tear the borecole into bite sized pieces (remove centre stem). • Mix oil, salt and lemon zest in a bowl. • Add borecole leaves to it and sprinkle dukkah on them. • Toss properly to coat them with oil. • Spread the borecole leaves in a single layer on the prepared trays. • Bake them until crisp or for 15 minutes; swap the trays halfway while cooking.

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