An unusual (and hypocritical) snack

I love leafy green veg, and have been eating lots of vitamin C-rich foods of late, so I'm primed to absorb iron from them. I bought a nice bag of curly kale the other day to go in my clear-the-decks soup, but was left with the majority of a bag left over. Some of it went into the frittamble (frittata/scrambled egg ... thing -- see next post), but the rest went on kale chips. 

Kale chips are my hypocritical snack because they are very salty, and in my last post I said that I don't add salt to foods. This is one of a few exceptions. Oh my gosh so tasty. 

The recipe is simple and available in lots of places online - here is how I did it today: 

Drizzle a little olive oil over some bite-sized kale pieces with the thick, fibrous midribs removed. Rub the oil in so that it properly coats the surfaces of the leaves, including in the little crenulations. Then add sea-salt to taste. I really don't recommend using regular table salt for this - you want that really specific flavour that comes from good quality sea salt to match the bitterness of the leaves. 

Bake the leaves low down in a pre-heated 150^oC fan oven (170^oC for a regular oven) for 8-10 minutes. Take them out when the leaves have darkened and are just starting to go a little brown at the very edges. 

If the brown is spreading into the centre of the leaves, they will taste burnt, so try to avoid that (I still eat them). 

Bung them into a bowl and enjoy with a cold glass of cranberry juice, or whatever you fancy.