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Kick fat-chips to the kerb - oven-baked kale makes a healthy crunch that's great to munch!
4 curly kale leaves
2 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
1 tsp dried oregano
Sea-salt flakes, to season
- Preheat oven to 150°C. Line 2 oven trays with baking paper.
- Remove kale leaves from stem and tear into 5cm pieces. Put in a large bowl and add oil, vinegar and oregano. Use your hands to massage into leaves until completely coated. Season with salt.
- Arrange leaves in a single layer on prepared trays. Cook for 20 minutes, swapping trays halfway through, or until leaves are crunchy and lightly golden. Set aside on trays for 10 minutes to cool completely and allow chips to crisp. Serve.