PER SERVING | 76cals | PROTEIN 2g | CARBS 1g | FAT 6.5g | FIBRE 2.5g

Smoky kale crisps

SERVES 2 | PREP 5 mins | COOK 6 mins

A simple, fibre-rich alternative to a packet of crisps. If you don’t have paprika to hand, toss the kale with the oil and 1 tablespoon of soy sauce, but leave out the salt.

• 125g fresh kale, tough stalks removed and any large leaves torn into smaller pieces
• 1 tbsp olive oil
• ½ tsp smoked paprika, sweet or hot

COOK’S TIPS

The kale can easily overcook and become browned, so watch it carefully for the last couple of minutes, as ovens vary. You want it crispy and still green.

1. 1. Preheat the oven to 200°C/fan 180°C/Gas 6.
2. 2. Place the kale in a bowl and toss thoroughly with the oil, paprika and a couple of pinches of fine sea salt.
3. 3. Scatter over a large baking tray and roast for 4 minutes.
4. 4. Remove from the oven and turn the kale, then roast for a further 2–3 minutes, or until crisp in places but not burnt. The kale will continue to crisp up as it cools.
5. 5. Leave to cool on the tray, then transfer to a bowl and serve.