1 (200g) bag of kale, leaves removed from the stalks and stalks discarded
2 tbsp olive oil
a generous pinch of sea salt (table salt won't work as well here)
Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | addsomeveg.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare leafy greens that the whole family will enjoy.
Got some crisp-lovers in the family? Try our healthy 3-ingredient, 5-minute version – kale crisps – and surprise them all by how salty, crispy and crunchy they are.
Preheat the oven to 180C/160C fan/gas 4.
Tear the kale leaves into small pieces and lay out on a baking tray. Drizzle over the olive oil and toss to make sure everything is coated. Spread out the kale pieces and sprinkle over the sea salt.
Bake for 5 mins and check on them – they should be just darkening at the edges and feel crispy to the touch. If they aren’t, put them back in the oven for up to another 5 mins, checking regularly and taking out as soon as they have crisped up but before they burn.
Allow them to cool completely, then serve on their own or with a dip.