ROASTED KALE CHIPS

Kale’s flavor becomes wonderfully intense when the leaves are roasted. These chips are perfect on their own or sprinkled over soup.

SERVES: 4     PREP: 20 MINS     COOK: 10–12 MINS

8 ounces kale

2 tablespoons olive oil

2 pinches of sugar

2 pinches of sea salt

2 tablespoons toasted slivered almonds, to garnish

1. Preheat the oven to 300°F. Remove the thick stems and the central ribs from the kale leaves. Rinse and dry thoroughly with paper towels. Tear into bite-size pieces and put into a bowl with the oil and sugar, then toss well.

2. Spread about half the leaves in a single layer in a large roasting pan, spaced well apart. Sprinkle with a pinch of salt and roast on the bottom rack of the preheated oven for 4 minutes.

3. Stir the leaves, then turn the pan so the back is at the front. Roast for an additional 1–2 minutes, until the leaves are crisp and slightly browned at the edges. Repeat with the remaining leaves and salt. Sprinkle the kale chips with the slivered almonds to serve.

per serving: 122 cal / 9.6g fat / 1.1g sat fat / 8.1g carbs / 1.2g sugars / 0.4g salt / 1.7g fiber / 3g protein

TOP TIP

It’s important to put the roasting pan on the bottom rack of the oven, where the heat is gentler. The leaves can easily burn, so check them often.