Really easy recipe – the amount of ingredients you need is very much dependent on the volume of crisps you want. The recipe did suggest drizzling the oil over the leaves but I find it easier to put the oil in a bowl and toss the leaves in it – gives a lighter, more even coating. Beware the crisps need a bit of watching so they don’t burn.

Bunch of Kale leaves (at least 15 good sized leaves)
Olive oil
Seasoned salt

• Heat oven to 180 C. Line a baking tray with parchment paper
• Cut out the thick stems and tear the leaves in to bite sized pieces. Wash and dry thoroughly
• Lightly coat the leaves in olive oil and sprinkle a little salt over
• Spread thinly across the tray and bake for about 8 minutes – until the edges start to brown not burn (may need longer depending on the kale used and how you like your crisps)