Ingredients:

  • 1 bunch (approx. 200g) curly kale, stems removed and torn into bite-sized pieces
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp flaked sea salt
  • 1/4 tsp garlic powder

Instructions:

  1. Wash the kale thoroughly. Use a salad spinner or clean kitchen towel to pat dry until the leaves feel bone-dry to the touch.
  2. Tear the leaves into 2-inch pieces, discarding the tough center ribs.
  3. Place the dry kale in a large bowl and drizzle the olive oil over the leaves.
  4. Use your hands to massage the oil into the kale, ensuring every leaf is lightly glistening but not dripping.
  5. Sprinkle the salt and garlic powder over the top and toss once more to distribute evenly.
  6. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  7. Spread the kale in a single layer on the baking sheet, ensuring the leaves do not overlap to prevent steaming.
  8. Bake for 20 minutes, checking every 5 minutes. Remove immediately once the leaves are crisp and have turned a light mahogany brown.