My kids will fight over these kale crisps and have declared them better than chips.
200g kale
1/4 tsp salt
1 garlic clove
leaves from a sprig of fresh rosemary
2 tbsp olive oil
preheat oven to 120C.
cut the kale from its stems, wash well, dry thoroughly (really important) salad spinner works well.
Grind the salt garlic and rosemary and oil to a paste in pestle and mortar.
Massage the oily mixture into every dimple of the kale. Spread out on a single layer on two lightly oiled large baking trays and bake for 30 minutes.