INGREDIENTS

2 bunches of organic kale, washed and dried
1 tablespoon olive oil
1/2 lemon, juiced
1 clove of garlic, minced
1 teaspoon chilli flakes
2 teaspoons paprika
salt and pepper
parmesan cheese (optional)

TO MAKE

Preheat oven 150ºC. Remove the stems of the washed and dried kale, before tearing (or chopping) the kale leaves into large, snack-size pieces.

Using a zip-lock bag, combine the olive oil, lemon juice, garlic, spices, salt and pepper, letting the dressing mix together before adding the kale. Seal the bag without letting the captured air escape. Shake, turning over, until the kale is coated. Unzip part of the bag to let some air out, before massaging the kale through the bag to soften and allow the leaves to soak up more flavour.

Line a tray with baking paper and place dressed leaves on top. Place in the oven for up to 30 minutes, or until leaves are crispy. Sprinkle with some thinly shaved parmesan cheese after 15 minutes if you’re feeling a little indulgent. Allow to cool and store in an airtight container.

Image via Veggie and the Beast.