- 1 bag of kale
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Preheat the oven to 180°C, 160°C, 350 F, gas 4.
Using a knife or kitchen scissors, remove the leaves from the thick woody stems and tear into bite size pieces. Wash and thoroughly dry the kale leaves, a salad spinner is great for this. It is really important that the kale is dry, otherwise the moisture will steam the kale and it won’t be lovely and crisp. Finish off the drying process by dabbing with kitchen paper.
Drizzle the kale with the olive oil and using your hands, massage it into the leaves evenly so they are all shiny. Sprinkle with salt and place on a lightly oiled baking tray in one layer.
Bake in the pre-heated oven until the edges are brown but are not burnt; this should take around 10 to 15 minutes. Allow to rest for a few minutes, they will also continue to crisp up.
Serve them as an accompaniment to a main meal or in a bowl as a snack. You can also add other flavourings such as smoked paprika, chilli powder or some grated parmesan.