Makes 3 Servings
Macros: 90 Cal, Fat 2g, Carbs 3g, Fibre 2g, Protein 17g
6 cups Kale Leaves (tough stems removed, torn into pieces)
1 1/2 cans Tuna (drained)
1/3 cup Unsweetened Coconut Yogurt
1/3 tsp Sea Salt (to taste)
Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
Arrange the kale across the baking sheet. Bake in the oven for 10 to 15 minutes or until crispy (watch closely for burning).
Meanwhile, mix the tuna, coconut yogurt, and salt together in a bowl. Serve with the kale chips and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Additional Toppings: Add chopped celery and red onion to the tuna.
Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained.