YUMMY AS KALE CHIPS

By Ramya Sundrapandi

 

  • 1 bunch torn kale leaves (stems removed)
  • 2 tablespoons olive oil
  • ¼ tsp. sea salt
  • ½ tsp. smoky paprika (or a spice of your choice0

 Heat 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 into a seasoning 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.