![grapefruit_tomato_carpaccio_with_yuzu_kosho_butter_fs__720x405](https://d1e3z2jco40k3v.cloudfront.net/-/media/clubhouse-for-chef/2022-modules/2023-flavour-forecast-images/ff-23-chfc-images/grapefruit_tomato_carpaccio_with_yuzu_kosho_butter_fs__720x405.jpg?rev=eb7fa103f82449faa15206c39928a2f0&vd=20221129T150605Z&extension=webp&hash=5D0046ACF9BEAE906F1D289C8EA126F4)
![Club House for Chefs logo](https://d1e3z2jco40k3v.cloudfront.net/-/media/clubhouse-for-chef/assets/340x131_vhfclogo2.png?rev=d6b46809f05a41da9912e3a60aac8547&vd=20210520T145307Z&extension=webp&hash=8F4EA2206E92E08233A2EAFC59B33F52)
![Club House for Chefs Logo](https://d1e3z2jco40k3v.cloudfront.net/-/media/clubhouse-for-chef/assets/340x131_vhfclogo2.png?rev=d6b46809f05a41da9912e3a60aac8547&vd=20210520T145307Z&extension=webp&hash=8F4EA2206E92E08233A2EAFC59B33F52)
Dipped in a spiced chickpea flour mix and baked or fried to a crispy crunch, these irresistible kale chips prove that nuanced flavours, including plant-based ones, can be craveable and delicious. Finish with a drizzle of each - mango-tamarind chutney and cool black salt yogurt - and a pop of pomegranate and sesame seeds to really dial up the purposeful layers of flavour in every bite.