Kale Crisps

Irish Examiner - Weekend - - Food -

Kale is still the coolest thing. It’s all over the place, on restau­rant menus, in Farm­ers’ Mar­kets, even on su­per­mar­ket shelves — kale crisps are the snack of the mo­ment. I’m not com­plain­ing, I love kale and it’s su­per nu­tri­tious; we grow four va­ri­eties here at the school — Red Rus­sian, As­para­gus Kale, Curly Kale and Raggedy Jack. I find curly kale best for this recipe.

Makes lots

250g (9oz) curly kale 2 ta­ble­spoons ex­tra vir­gin olive oil salt, a lit­tle sugar

Pre­heat the oven to 150C/300F/gas mark 2.

Strip the leaves off the kale, tear in large bite-sized bits, ap­prox­i­mately 5 x 5cm (2 x 2 inch) and put in a bowl. Sprin­kle with ex­tra vir­gin olive oil, a lit­tle salt and sugar, toss and spread out in a sin­gle layer on two bak­ing trays.

Bake in the pre­heated oven for 20 min­utes or so un­til crisp. Trans­fer to a wire rack to cool and crisp fur­ther. En­joy.

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