Oven Roasted Crisp Kale

Who knew that this daunting look green could be this tasty... My first introduction with Kale was when I used it in this dish and now I regularly look for and buy this. I've always wanted to try the baked version of Kale after reading how crispy and crunchy it gets and set out to try it. This is really easy and reminds me of the Roasted Broccoli recipe that made my husband love broccoli. My daughter liked it a lot and kept eating the crispy kale even before we sat down for lunch (you will see a picture of her trying to grab some). She described it as being 'sparkly' - (I think she meant 'it crackles') probably because it feels so light and crisp in your mouth. I added a touch of chilli powder to give it some spice.

OVEN ROASTED KALE

Ingredients:
Kale - that has been de veined and cut/torn into big pcs, washed and completely dried.
Olive oil - about 2 tbsp and some oil to spray
Salt - to taste
Chilli powder - to taste (optional)

Method:
1) Make sure that the Kale leaves are completely dry.. I used a paper towel to blot those that were still slightly wet. This will ensure that they turn out nice and crisp.

2) Preheat oven to 350F and line a baking sheet with aluminium foil and spray with some oil.

3) Toss the dried leaves of Kale with oil & some chilli powder (if using) and spread as a single layer on the sheet and bake for about 10 to 15 minutes or till crispy (they will still be nice and green).

4) Once crisp, remove and toss with required amount of salt and serve.