One of my favourite winter veggies, kale is wonderful in soups, salads or made into chips.
Crispy, satisfying, super simple, these kale chips are on our menu at least a couple of times every week during the cooler months. They are satisfyingly crunchy and the kids love them. I might also add here they are really delicious and have converted many an extended family member to the wonders that is this super nutritious food!
Perfect as a side to meal or even as a snack, I’d love for you to try these little beauties. Please give them a go and I’d love to see your creations so don’t forget to tag me if you post them on your socials!
Serves: 6 as a side
Preparation time: 5 minutes
Cooking time: 20 minutes
1 bunch curly leaved kale, tough ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon sea salt flakes
Freshly ground black pepper
1. Preheat the oven to 180C. Line a large oven tray (or two smaller trays) with crinkled baking paper and set aside.
2. Break the kale leaves into largeish pieces and place on the tray. Add the oil, salt and pepper and gently massage the leaves to ensure the oil and seasonings coat all the leaves.
3. Pop in the oven and roast for 20 minutes, gently turning the leaves over at the 10 minute mark.
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