Photo by Annabel Langbein Media
Okay, so kale chips aren't potato chips but they do make a tasty snack - the trick is not to cook them at too high a temperature, so they crisp up before they get brown. You can also dry them in a dehydrator.
- Preheat oven to 120C fanbake and line an oven tray or shallow roasting dish with baking paper for easy clean-up.
- Place kale in prepared dish, drizzle with oil, salt and chilli flakes and toss to combine. Spread out to a single layer and roast until crisp (about 40 minutes).
- Remove from oven and leave to cool. If not using at once, store in an airtight container for up to a week. If they lose their crispness, refresh in a 150C oven for 5-10 minutes.
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