Snack healthy with this spiced, crispy kale. It can be stored in an airtight container for up to three days.
½ tsp dried chilli flakes
1 tsp garlic granules
¼ tsp sea salt
250g/9oz curly kale, leaves picked from stems, washed and dried
1 tbsp light olive oil
Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper.
Mix together the chilli, garlic granules and sea salt.
Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning.
Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking.
Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp.
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