Kale chips
Oven-baked kale chips are a super-easy, crisp and salty snack or side – and chockful of vitamin A, C and calcium. These are very adaptable: toss with paprika, cayenne, lemon zest, Parmesan, red wine vinegar etc before baking – though perhaps not all at the same time!
Ingredients
- small bunch curly kale leaves, washed and thoroughly dried, stripped from stalks and torn into pieces
- olive oil
- fine sea salt
Method
-
Step 1
Preheat oven to 190°C/Gas 5. Lay a sheet of greaseproof paper on a non-stick baking tray.
-
Step 2
Toss the kale leaves in just a little oil, barely enough to coat.
-
Step 3
Lay the leaves on the tray in a single layer and gently press them as flat as you can on the baking tray, so they crisp up. Sprinkle with sea salt.
-
Step 4
Bake for 6-10 minutes, depending on your oven, until they are crispy and just starting to turn brown at the edges. You'll need to keep a good eye on them.
-
Step 5
Remove and eat immediately; they will keep for a little while in an airtight tub but will start to lose their crispness very quickly, so are best eaten straightaway.