They're crisp, green, salty, taste freakily like salted potato crisps - and they're made from kale, a member of the cabbage family renowned for its high nutrients and celebrity status. You need amazingly little olive oil, so they come almost guilt-free. Add grated parmesan, black pepper or Japanese chilli sprinkles, and serve with a drink, a soup, or an eggy weekend brunch.
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.