Chilli and garlic-spiced kale crisps
Snack healthy with this spiced, crispy kale. It can be stored in an airtight container for up to three days.
Each serving provides 56 kcal, 2.5g protein, 1.5g carbohydrates (of which 1.5g sugars), 4g fat (of which 0.5g saturates), 3g fibre and 0.5g salt.
Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper.
Mix together the chilli, garlic granules and sea salt.
Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning.
Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking.
Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp.