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.
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.