CRUNCHY PARMESAN AND KALE CHIPS

This recipe for kale chips will be one of the simplest dishes you’ll ever make. They’re deliciously crisp, with a salty kick from the Parmesan.

PER SERVING: 153 CALS | 10.2G FAT | 4.6G SAT FAT | 5.8G CARBS | 0.2G SUGARS | 1.4G SALT | 1G FIBER | 10.6G PROTEIN

SERVES: 4 PREP: 10 MINS COOK: 15 MINS

7 ounces kale, woody stems removed

1 tablespoon olive oil

pinch of cayenne pepper

1 cup finely grated Parmesan cheese

sea salt, to taste

1    Preheat the oven to 350°F. Put the kale and oil in a bowl, season with the cayenne pepper and salt, then toss.

2    Arrange the kale in a single layer on a large baking sheet. Sprinkle the cheese over the kale. Bake for 10–15 minutes, or until the leaves are dry and crisp but just a little brown at the edges.

3    Let cool for 5 minutes, until crisp, then serve.

BAKING KALE

Watch your kale very closely; if it overcooks and the leaves turn brown, they will be bitter.