What I use
1 large bag of curly kale
3 tablespoons extra-virgin olive oil
2 large handfuls of nutritional yeast*
Dried chilli flakes, to taste, or another seasoning of your choice (try garlic granules, paprika, curry powder, mixed herbs, grated lemon zest)
How I make it
Preheat your oven to 170°c. Wash the kale then dry it thoroughly with a clean tea towel or kitchen roll. Tear off all the hard stalks until you have only leaves and soft stalks left. Lay these in a large ovenproof dish. Drizzle the kale with the olive oil and rub in the kale with your hands until every piece is covered.
Sprinkle over the nutritional yeast.* Note that nutritional yeast is not the same as brewer’s yeast; I use the Marigold brand which can be ordered from Amazon or found in all good health food shops. Rub the yeast into the kale with your hands. Season with salt and pepper then sprinkle over the chilli flakes to taste, or any other seasoning you’re using.
Put the kale into the preheated oven and watch carefully to make sure it doesn’t burn; open the oven every 10 minutes to shake the dish and move the kale around. After about 25 minutes you should find the kale has crisped up beautifully and absorbed the oil and yeast. Try it to check, and if it’s not ready, return it to the oven for another 5 minutes at a time.
Transfer the crispy kale to a serving dish and eat immediately. Enjoy!