I am not usually a fan of this divisive brassica, but surprisingly love these crispy kale chips. They work well as a snack on their own (my favourite way to eat my greens!) but can also be added as a garnish to a main course or soup.

Ingredients (serves 4 as a snack)
350g kale, washed and dried
2 tablespoons olive oil
2 teaspoons white vinegar
1 teaspoon salt flakes
Generous grind of pepper

Method
Preheat the oven to 140°C.

Strip the kale leaves from the stalks of the kale and tear into pieces. Place into a bowl with the remaining ingredients and toss to coat.

Spread the kale leaves in a single layer on wire racks over baking trays. Bake for 15-20 minutes or until crunchy.

Remove from the oven and leave to cool and crisp up further before serving. Enjoy!

Recipe adapted from Alice Zaslavsky’s In Praise of Veg