Kale Chips

I have to be honest that I wasn’t totally convinced on these before I made them, the idea of roasted leaves being totally delicious seemed a little far fetched, but they’re surprisingly crispy and I like adding them to meals for the texture.

Serves 2

– 1 baking tray of kale leaves (100g)

– 1/5 of a cup of olive oil (50ml)

– a sprinkling of chilli salt

Simply wash the kale, then tear the leaves from the stems. Discard the stems and place the leaves on a piece of parchment paper on top of a baking tray. Drizzle the olive oil onto the leaves and mix well, making sure that all the leaves are totally covered. Then sprinkle the salt over them. Place the tray in a 210C oven for 10-15 minutes until the edges of the leaves begin to brown, at which point they should be nice and crispy and ready to be munched.