By Paola Bassanese
After watching Nadia G’s Bitchin’ Kitchen programme on how to make kale chips, I decided to have a go myself.
My recipe is for kale chips with Himalayan salt and dried chilli flakes.
150 gr fresh kale, chopped into small chunks
1 pinch Hymalayan salt
1 pinch dried chilli flakes
1/2 tablespoon olive oil
Put the kale and oil in a freezer bag, zip it and then shake it to ensure all the leaves are coated in oil.
Spread the kale leaves onto a baking tray and roast in the oven at 180 degrees Celsius for 15 to 20 minutes (check their cooking as they can burn easily!).
Once crips, sprinkle the kale chips with Hymalayan salt and chilli flakes.
Suggestion: add some acidity by squeezing some lemon on the kale chips.