Kale Crisps

Too much New Year enthusiasm for healthy diet means I’m stuck with a sad looking bunch of cavolo nero at the bottom of my fridge.

The least possible healthy option is to make kale chips and lucky for me, the Guardian have a recipe:

(Makes 1 medium bowl)
200g black kale cavolo nero
1/4 tsp flaky salt
1/2 tsp smoked paprika (or a spice of your choice, garlic or chili are also good)
1 tbsp extra virgin olive oil
Heat the oven to 120C. Strip the kale from its stems in large pieces, and wash well, then dry thoroughly with clean tea towels or a salad spinner.

Grind the salt and paprika together to a powder.

Put the kale in a large bowl and add the oil. Massage it into every dimple in the leaves, then toss with the seasoning. Spread out in a single layer on two large baking trays lined with baking parchment and bake for about 30 minutes, turning the trays round half way through cooking.

Turn the oven off and use a metal spatula to detach the leaves from the trays. Taste for seasoning and add a little more if necessary, then put them back in the oven and leave in there for at least 15 minutes to cool and crisp up further before serving.

And if you over season – use as an addition in place of salt to soups etc.

All about me!