CHILLI AND GARLIC-SPICED KALE CRISPS
Ingredients
- ½ tsp dried chilli flakes
- 1 tsp garlic granules
- ¼ tsp sea salt
- 250g/9oz curly kale
- leaves picked from stems
- washed and dried
- 1 tbsp light olive oil
Directions
- Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper.
- Mix together the chilli
- garlic granules and sea salt.
- Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning.
- Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes
- turning the trays halfway through cooking.
- Lift the leaves from the baking paper using a spatula. Return the trays to the oven
- turn off the heat and leave for 12–15 minutes
- or until crisp.
