Ingredients:
1 bunch of kale
extra virgin olive oil
sea salt
- Preheat the oven to 180°C. Tear or cut the kale leaves into bite-size pieces (you don't need the stems, they can be thrown away).
- Rinse and dry the leaves completely, using either a salad spinner or paper towels. Once dry, put the kale in a bowl and drizzle some olive oil over it. Toss the kale to ensure all the leaves are covered.
- Place the kale on a baking sheet lined with parchment paper. Give the kale pieces enough space so that they don't overlap. Sprinkle the sea salt (or chili powder, paprika, Old Bay, garlic powder, lemon zest, if you prefer) over the leaves.
- Put the baking tray in the oven for 15 minutes, then try one of the pieces. If they need more crisping, leave them in the oven for another five minutes - you're looking for lightly browned edges, not burnt toast.