Crunchy kale chips
|olive oil — extra virgin, for drizzling|
Preheat oven to 160°C. Wash and dry kale.
Cut the kale into smaller bite sized pieces or choose to use big leaves.
Spread kale over two baking trays, making sure not to overlap the leaves as they won’t dry out properly otherwise.
Sprinkle lightly with olive oil and season with salt.
Pop into the oven and cook for 15-20 minutes or until completely dried out and crisp. Watch that they don’t burn.
Remove from the oven and allow to cool slightly before transferring to a bowl to enjoy.