The age of kale: Kale chips are powerhouses of nutrients and vitamins. Photo: Edwina Pickles
200g curly kale
1 tbsp olive oil
1/2 tsp sea salt
1. Heat the oven to 140C. Wash the kale and pat dry.
2. Strip the leaves off the stems, and tear into rough bite-sized pieces. Arrange in a single layer, not too crowded, on two baking trays lined with baking paper (you may need to do two batches).
3. Drizzle with the olive oil and massage the oil into the leaves until coated.
4. Scatter with sea salt, then bake until crisp but not browned (keep checking after 10 minutes, it could take up to 15) and serve.
Serving suggestion: If you're a salt-and-vinegar fan, toss the chips when hot, straight out of the oven, with one teaspoon vinegar and sea salt - they're amazing.
- Main Ingredients - Spinach/Silverbeet
- Course - Snacks