Crispy, smoky, lightly salted, with the flavour of extra virgin olive oil-- you wouldn't believe these chips are guilt-free. If you have children this is a good way to get them to swap those cancer-causing Pringles for some antioxidant-filled kale! I have purple curly kale from the farmers' market, but you can definitely just use normal kale.
Baked Kale Chips
1 large bunch of curly kale, stems removed and cut into bite-sized pieces
generous pinch of sea salt (or to taste)
glug of extra virgin olive oil
1. Wash and DRY the kale pieces.
2. Toss with the sea salt, and evoo, and spread on a baking tray in an even layer (try not to overlap!)
3. Bake at 160 degrees celsius, for 10-15 min, till they become crispy, with slightly browned edges.
You can experiment with different flavours. Try throwing in a sprig of rosemary, or some ground spices. I only thought of this after baking, but decided to toss them with some toasted garlic and chilli flakes anyway.
That's it! So easy, the only difficult part is stopping yourself from finishing all the chips. Oh wait, there's no reason to stop ;)