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SUTOK
Crispy flowersprouts
This nutty vegetable chips with a Japanese touch is on (the drink) table in no time.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the bottom of the flowersprouts; make sure they do not fall apart.
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Put the flowersprouts, oil, soy, shichimi togarashi and sesame seeds in a bowl and mix until all the sprouts are covered with the oil and herbs.
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Spread over a baking sheet covered with parchment paper and make sure that the leaves do not touch each other.
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Fry in the middle of the oven in approx. 8 minutes.
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Nutrition
150Calories
Sodium19% DV460mg
Fat20% DV13g
Protein6% DV3g
Carbs1% DV4g
Fiber8% DV2g
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