Crispy Oven Kale

Ingredients

• 200 g (7 oz) Kale, tough stems removed, leaves torn into bite-size pieces
• 1 tbsp Olive oil
• ¼ tsp Fine salt
• ½ tsp Smoked paprika, optional

You’ll need: 2 baking trays, Baking paper

Method

1. 1

   Heat the oven. Heat the oven to 160°C (325°F) and line two baking trays with baking paper.

2. 2

   Dry the kale. Wash the kale, then dry it completely, first in a salad spinner or towel and then by leaving it spread out for a few minutes. Any wetness will make the leaves chewy instead of crisp.

3. 3

   Season. Massage the oil into the leaves with your hands until every piece has a thin coating. Sprinkle over the salt and the paprika, if using.

4. 4

   Bake. Spread the kale over the trays in a single layer without overlapping. Bake for 12 to 15 minutes, swapping the trays and turning the leaves halfway, until the edges are crisp and the leaves are still green. Watch closely at the end, as kale goes from crisp to bitter and burnt quickly.

5. 5

   Cool. Leave the kale on the trays for a couple of minutes to finish crisping, then serve.