How to make kale crisps

Three years ago I tried ready-made kale crisps for the first time. I realised that they would be easy to make, so soon after that I made some. Ones you buy ready-made are often overloaded with flavouring, so thickly coated that it's hard to see the green leafy veg that lies within. They're no longer a super-trendy snack, but I still make them. I like them and it's a great way to use up the massive bags of kale that regularly come in my weekly veg box.

• bunch of kale
• oil to coat - either poured from a bottle or sprayed on
• salt and freshly ground black pepper
• dried chilli flakes (optional)
• smoked paprika (optional)
• garlic powder (optional)  

Preheat the oven to 200°C/gas mark 6. Wash the kale leaves and dry very well with kitchen paper, pressing into the crinkles. Cut or tear the kale leaves into pieces, drizzle or spray with a little oil and toss with your hands to coat all the pieces.

Spread on a baking tray so that the leaves aren’t touching. Bake for 10 mins and take a look. The edges of the leaves need to be brown and frizzled without being burnt. Exactly how long this takes depends on the moisture content of the kale, so keep checking, on what seems a ridiculously frequent basis. Some pieces will cook faster than others, all to do with their relative surface area according to how 'curly' your curly kale is. When the majority of the leaves are browned, take the tray out of the oven. Season and sprinkle with the flavouring of your choice (any or all of the above) and serve immediately.

More of my recipes
Super-speedy spinach and coconut soup
Make pickled beetroot