Crunchy Parmesan kale crisps
- 200g bag sliced curly kale, washed and woody stems removed
- 1tbsp rapeseed oil
- 15g Parmesan, finely grated
- 1 sprig rosemary, chopped
Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.
Using your hands, toss the kale in the oil until evenly coated. Sprinkle over the Parmesan and rosemary and season with black pepper. Toss to coat.
Arrange the kale on the baking trays in a single layer. Bake in the oven for 12-15 mins, swapping the trays around halfway through, until very crisp. Check the kale while it’s in the oven to make sure it doesn’t burn. You want all the leaves to be evenly baked – move them around as well, so you’re not left with some that are soggy and others that are overdone.
Allow to cool fully before serving.