NUTRITION

SERVINGS

INGREDIENTS

100g Kale

150g Firm Tofu

0.5 cup Chickpeas (drained)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 pinch Salt

PREPARATION

• 1

  Preheat your air fryer to 350°F (175°C).

• 2

  Rinse the kale, remove the thick stems, and tear the leaves into bite-sized pieces.

• 3

  In a large bowl, gently toss the kale with half the olive oil, a pinch of salt, 0.5 tsp smoked paprika, and 0.5 tsp garlic powder.

• 4

  Place the kale in a single layer in the air fryer basket and cook for 5-7 minutes, shaking halfway through, until the edges are crispy.

• 5

  Meanwhile, press the tofu to remove excess moisture, then cut into 1-inch cubes. In a separate bowl, drizzle the tofu cubes with the remaining olive oil, and season with the remaining smoked paprika, garlic powder, and a pinch of salt.

• 6

  Gently toss the chickpeas with a little salt and a sprinkle of smoked paprika.

• 7

  Add the tofu cubes and chickpeas to the air fryer basket (if space permits, or cook in a separate batch) and air fry for 10-12 minutes, shaking the basket halfway through, until the tofu is golden and slightly crispy and the chickpeas are roasted.

• 8

  Once everything is done, plate the crispy kale chips as a base and top with the spicy tofu bites and roasted chickpeas.

• 9

  Serve immediately and enjoy this crunchy, protein-packed twist on kale chips.