Baked crispy kale
Thursday, 5th January 2017 by Chen

Indulgent yet healthy... For a change, try adding toasted almond slices or chilli flakes (or both).


Bunch of kale

Olive oil



Preheat an oven to 175C. Line a baking sheet with baking paper.

Cut the kale leaves from the thick stems and tear into bite-sized pieces. Wash and dry them thoroughly, using a salad spinner if you have one.

Drizzle with olive oil and sprinkle with salt.

Bake until the edges are brown but not burnt, 10 to 15 minutes.