Ingredients:

  • 1 large bunch kale (approx. 200g / 7 oz), preferably curly kale or Tuscan (lacinato) kale
  • 1-2 tablespoons olive oil (15-30 ml / 0.5-1 fl oz)
  • ½ teaspoon sea salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • Optional: ¼ teaspoon garlic powder (1.25 ml)
  • Optional: ¼ teaspoon smoked paprika (1.25 ml)
  • Optional: pinch of red pepper flakes (to taste)

Instructions:

  1. Preheat oven to 300°F (150°C/Gas Mark 2).
  2. Wash kale thoroughly and dry completely. Remove tough stems and ribs.
  3. Cut or tear kale leaves into bite-sized pieces.
  4. In a large bowl, toss kale with olive oil, salt, pepper, and any optional seasonings. Massage the oil into the kale to ensure even coating.
  5. Spread kale in a single layer on the baking sheet(s). Avoid overcrowding.
  6. Bake for 15-20 minutes, or until crispy but not burnt. Watch carefully towards the end, as baking times may vary depending on your oven.
  7. Let kale chips cool slightly on the baking sheet before serving. They'll crisp up even more as they cool.