Servings: 8-10
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
1 large bunch kale or Tuscan cabbage
1 tablespoon cayenne pepper
¼ cup olive or coconut oil
Sea or Himalayan salt and pepper
- Preheat your oven to 150-160°C (130-40°C fan forced)
- Wash the kale thoroughly with cold water and then pat dry. Remove the kale leaves from the tough ribs and cut into smaller pieces
- Line your baking sheet with some baking paper. In a large bowl, toss the kale with some oil, cayenne and salt and pepper, easy on the salt as a little may go a long way.
- Place the kale on the baking sheet in a single layer. Do not overcrowd the baking sheet, use more than one baking sheet if you needed. Roast the kale until crispy, about 10-15 minutes (check your oven as oven temperature may vary.)
- Serve as snack or on top of soup.