I'm always surprising people with this unexpectedly moreish snack - it's surprisingly easy to make and there’s a whole plethora of flavourings you can add.
This version is seasoned with sweet paprika but you can experiment with chilli flakes, cayenne pepper, ground cumin, smoked paprika, garlic powder, ground fennel seed or just good old reliable sea salt
Small bunch of kale (about 200g)
2 tsp olive oil
Pinch sea salt
Pinch of paprika
1. Pre-heat oven to 180 degrees C.
2. Remove the stems of the kale and tear the leaves up into large pieces. Wash and pat dry thoroughly. This is essential because if they are a bit wet the final product will be soggy.
3. In a large bowl toss the kale pieces with the oil, salt and spices. Don’t over do it on the oil – it’s essential but too much will mean your chips will be greasy so stick to 2 tsp and make sure you rub it in thoroughly with your fingertips.
4. Spread out on a baking sheet. You’ll probably need at least 2 baking sheets for this as you want the kale pieces to be in one layer without touching each other too much. That will also result in soggy chips!
5. Put in the pre-heated oven for 10-15 minutes. I recommend checking them after 8 minutes just to see how they’re doing. You want them to be crisp but not burned so keep an eye on them.
6. Once cooked, remove from the oven and leave to stand on the baking trays for at least 3 minutes to crisp up even more.
7. Transfer to a bowl and eat immediately. They don’t store too well but I’m pretty confident you won’t have any trouble finishing them off.
