Servings: 8-10
Preparation Time: 10 minutes
Cooking Time: 15 minutes

1 large bunch kale or Tuscan cabbage
1 tablespoon cayenne pepper
¼ cup  olive or coconut oil
Sea or Himalayan salt and pepper

  1. Preheat your oven to 150-160°C (130-40°C fan forced)
  2. Wash the kale thoroughly with cold water and then pat dry. Remove the kale leaves from the tough ribs and cut into smaller pieces
  3. 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.
  4. 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.)
  5. Serve as snack or on top of soup.