Photo by Tamara West
Leafy greens are your friend. They are full of goodness and incredibly versatile, so add and them in wherever you can, like with these kale chips.
- Remove the stems from the kale. Wash the leaves (discard the stems) and dry thoroughly (use a salad spinner).
- Tear leaves into smaller pieces. Toss well with extra virgin olive oil and lemon zest, and spread evenly across baking paper lined oven trays.
- Season with sea salt and pepper and bake in a 170C oven until crispy and dried. Best served straight away.