- One bunch of organic fresh kale or rainbow chard
- Himalayan pink sea salt or organic grey sea salt
- Dried herbs of your choice such as rosemary
- Extra virgin organic olive oil or (for my ‘twist’) macadamia nut oil
Wash the kale or chard and de stalk it. This is best done with your hands. Tear or cut it into equal-ish pieces about half the size of your pan.
Place in a large baking tray, and cover with plenty of oil, salt and herbs. Make sure you don’t have pieces lying on top of each other too much or they will just be soggy.
Bake in a moderate oven for 5-15 minutes. Check along the way 🙂
Did you know?
Kids and big kids alike will love this recipe, and it’s great for putting out when you are entertaining. The chips come out really crispy and yummy – who needs potato chips?! Kale is an excellent source of vitamin k (an important fat soluble vitamin that helps your blood to coagulate) and also contains anti-cancer and anti-inflammatory properties. It is one of the healthiest veggies out there, and also a great substitute for plain old lettuce in salad. I often use half half, with some red wine vinegar.