Paprika and chilli kale chips (no dehydrator required)

We have become a nation of kale lovers which is hardly surprising considering that kale is not only a superfood, it is a superhero when it comes to health. Kale is the queen of the cruciferous vegetable family (which also includes broccoli, Brussels sprouts and bok choy) which means you get plant-based power in your diet that goes well beyond just standard vitamin and minerals. Kale is packed with special phytonutrient molecules making it a power plant that can fight obesity, diabetes, and heart disease.

Kale is a nutritional powerhouse when it comes to supporting eyesight. One cup contains 206 percent of your vitamin A needs in the form of beta-carotene, which helps protect the surface of the eye. Kale contains no cholesterol and no unhealthy saturated or trans fats making it a good choice for cardiovascular health. The olive oil you use in making the kale chips is a good source of heart-healthy monounsaturated fats.

One of my favourite ways to enjoy kale is by eating kale chips which can actually help with weight management when you substitute them for other high-calorie snacks. A bowl of my favourite kale chips contains less than 150 cals compared to 300+ cals in the equivalent sized bowl of potato crisps. Enjoy!

Method:

Heat the oven to 120C. Strip the kale from its stems in large pieces, and wash well, then dry thoroughly with clean tea towels or a salad spinner.

Grind the salt and paprika together to a powder.

Put the kale in a large bowl and add the oil. Massage it into every dimple in the leaves, then toss with the seasoning. Spread out in a single layer on two large baking trays lined with baking parchment and bake for about 30 minutes, turning the trays round half way through cooking.

Turn the oven off and use a metal spatula to detach the leaves from the trays. Taste for seasoning and add a little more if necessary, then put them back in the oven and leave in there for at least 15 minutes to cool and crisp up further before serving.