Crispy Kale Chips

The best thing to do with kale that's got too tough to eat raw. High heat turns it into something shatteringly crisp. Addictive in a way that surprises people.

Ingredients

• 300 g kale, stems removed
• 2 tbsp olive oil
• 1 tsp flaky sea salt
• 0.5 tsp smoked paprika (optional)

Method

1. 1

   Heat oven to 160°C. Wash and dry kale very thoroughly — any moisture will make them steam rather than crisp.

2. 2

   Tear kale into large pieces, removing any thick stems. Place in a large bowl.

3. 3

   Drizzle over the oil and massage it into every leaf with your hands until all surfaces are lightly coated.

4. 4

   Spread in a single layer across two baking trays — do not overlap. Season with salt and paprika.

5. 5

   Bake 12-15 minutes until crisp and just starting to catch at the edges. Watch carefully — they go from perfect to burnt quickly. Cool on the tray.