SWEETS AND SNACKS
ROASTING AND BAKING
PERFECT AS A SNACK
Kale chips have become a bit of a phenomenon in the last few years but, in all honesty, the prices that many manufacturers charge are beyond a joke – for a bit of dried-up kale! They are super easy and dirt cheap to make yourself.
Serves: 2
500g (1lb 2oz) curly kale
olive oil, for drizzling
sea salt
Preheat the oven to 140°C/275°F/Gas mark 1.
Pick out and discard any of the thicker, woodier stems from the kale.
Drizzle the leaves with olive oil and sprinkle over as much sea salt as you fancy, then toss well to ensure even coverage. Lay the kale in a single layer over several baking sheets (or cook them in batches).
Bake in the oven for around 25 minutes until nice and crispy, keeping an eye on them to make sure they don’t burn. Allow to cool completely before storing in an airtight container.