2 big bunches of curly kale
1/4 cup olive oil
1 teaspoons salt per pan
pepper to taste
Preheat the oven to 375 deg F/ 190 deg C
Tear the leaves off the hard stem of the kale.
Tear them in bite size pieces and wash them.
I use a salad spinner to get the leaves dry.
Once the leaves are washed and dry, place them onto a baking sheet.
I use two baking sheets for two bunches.
The pans are pretty full but reduce in quantity once they are baked.
Divide the oil between the two pans and toss to coat the leaves.
Add the salt and pepper.
Place in the oven for ten minutes, stirring once or twice.
After ten minutes check to see if leaves are crisping.
Bake for another five minutes to get the kale brown and crispy on the edges.
Take out of the oven and let cool.
Enjoy as a snack or part of a meal.
Kale chips are delicious and loved by my children.
Kale is a member of the cabbage family and is thought to be the most nutritious vegetable in the world. What great reason to include it in your diet.
I also like to use in soups but I think the favourite way is still to bake it till it’s crisp.
Have a great day and thank you for reading.