Roast kale crisps with cayenne and seaweed salt

Name: Roast kale crisps with cayenne and seaweed salt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: ½ tsp Bart sea salt and seaweed; ½ tsp sweet smoked paprika; 1 pinch cayenne pepper; 150 g Pentland Brig kale; 1½ tbsp olive oil

Kale crisps! A healthy alternative to potato crisps, these kale crisps are crunchy, salty and spicy in equal measure. Best enjoyed with a chilled beer, if liked.

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Gluten freeVegetarian

Serves2
CourseSnack
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

½ tsp Bart sea salt and seaweed
½ tsp sweet smoked paprika
1 pinch cayenne pepper
150g Pentland Brig kale
1½ tbsp olive oil

Method

Preheat the oven to 180 degrees C, gas mark 4. Put the salt, paprika and cayenne in a pestle and mortar and pound until very fi nely ground. Season with black pepper.
Rinse and drain the kale, patting dry with kitchen paper. Remove the tough central stalks and tear the leaves into 4-5cm pieces. Transfer to a large mixing bowl; add the oil and the spice mixture. Mix well, making sure every leaf is coated.
Spread the kale out on a large baking tray (it needs space to crisp up so use 2 trays if necessary). Bake for 10-12 minutes, or until the leaves are crisp, but not overly coloured, turning with tongs halfway through. Leave to cool and serve with a chilled beer, if liked.