Kale chips are easy and delicious. So if you have never made them, I urge you to have a go. I used curly purple kale, but any variety works for this recipe.
Kale chips (adapted from a David Lebovitz recipe)
1/2 of a head of kale (about 6 large leaves)
2 tablespoons olive oil
1 teaspoon sea salt
Serves four as a snack
Preheat your oven to 180°C/350°F/gas mark 4.
Wash the kale leaves and dry in a salad spinner. Tear the leaves into large bite-sized pieces, taking care to discard the tough central stem. Toss with the olive oil in a bowl, then arrange the kale on a baking tray in a single layer.
Bake for 20 minutes or until crispy. Remove from the oven and put the kale on some kitchen paper to blot excess oil. Sprinkle very generously with sea salt, and serve as a snack.
Brain Food - London Children's Nutrition 