- 1 bunch curly green kale, rinsed & well dried
- 2 tsp extra virgin olive oil
- ¼ tsp each of sea salt, ground cumin & sweet paprika
- Preheat oven 140°C and arrange racks in the bottom and top thirds. Line two slide trays with baking paper.
- Remove leaves from the kale stems and tear along the vein into even sized pieces, around about 5 cm in length. Combine oil, salt and spices in a wide mixing bowl and add kale, massaging the oil mixture all over the leaves: add an extra teaspoon of oil if you need to.
- Arrange the kale evenly over the prepared baking trays, making sure each leaf has a bit of breathing space. Bake in the oven for approximately 15 minutes, shuffling the leaves and rotating trays midway. They’re ready when the leaves are dry, crisp and no longer shiny- but be careful not to let them burn as the line between ‘done’ and ‘overdone’ is a fine one! Cool on trays and store in an airtight container for up to 3 days.
- Portion into zip-lock bags and pack in lunch boxes for school snacks
- Crumble over Japanese and Chinese foods (such as stir-fries and noodle soups) for a nutritious garnish
- Fold through garden salad just before serving for a salty, crunchy surprise
- Serve with thin dips- such as homemade yoghurt & cucumber dip- for pre-dinner nibbles: but be warned, these chips are for dunking rather than scooping!