Ingredients
150g chunky chopped kale, or kale leaves, tough stalks removed (weight without stalks)
½ tbsp olive oil
1 heaped tsp chilli flakes
sea salt flakes
Spiced Crispy Kale
by Emily KiddDirections
Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the chilli flakes and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.
"Fantastic fresh veg, which taste amazing and store better than those from the shop."
— Tolhurst Organic Customer
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