Smoked Paprika Kale Crisps

📝 Ingredients

• 250 g kale (about 175 g of leaves without the ribs)
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tsp sweet smoked paprika
• ½ tsp garlic powder
• 30 g pumpkin seeds
• ¼ tsp fine salt
• Black pepper

🍴 Utensils

• Salad spinner
• Clean tea towel
• Large mixing bowl
• 2 baking trays
• Baking paper
• Frying pan

📖 Steps

1. Preheat the oven to 120 °C (fan if possible) and line two baking trays with baking paper. Wash the kale leaves and, above all, dry them thoroughly, first in a salad spinner then in a tea towel: the slightest drop of water makes them steam instead of drying out.
2. Remove the central rib from each leaf by running your fingers along the stalk, or cut it out with a knife. Tear the leaves into crisp-sized pieces (about 5 cm): they shrink a lot as they cook.
3. Put the pieces in a large bowl, add the olive oil and lemon juice, then massage the leaves with your hands for 1 to 2 min, until they are all glossy and slightly softened. There should be no oil left in the bottom of the bowl.
4. Sprinkle with the smoked paprika and garlic powder, then toss again to distribute the spices evenly. Only add salt once they come out of the oven: salt draws water out of the leaves and stops them crisping up.
5. Spread the leaves over the trays in a single layer, without overlapping, or they will stay soft. Bake for 20 to 25 min, swapping the trays round and turning the leaves halfway through.
6. While they bake, toast the pumpkin seeds in a dry frying pan over a medium heat for 3 to 4 min, stirring, until they puff up and crackle slightly. Tip them straight onto a plate to stop them cooking.
7. Keep an eye on them for the last 5 minutes: the crisps are ready when they are dry, brittle and still bright green. If they start to brown, take them out straight away, as they turn bitter. Leave to cool for 5 min on the tray, then toss with the seeds, salt and a grind of pepper.