Clean eating snacks: Fennel crisps
2 fennel bulbs
1 tbsp extra virgin olive oil
Pinch of Celtic sea salt
1. Preheat oven to 180°C/160°C fan/gas mark 4. Trim the stalks and base off fennel. Cut bulb in half, peeling layers of leaves apart
2. Place leaves on a baking tray, drizzle on oil and sprinkle lightly with salt.
3. Bake in the oven for 25 minutes, turning a few times and removing any smaller leaves that cook quickly. Cool for 15 minutes before serving.
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