Updated: Oct 13, 2018
Prep Time: 15 mins
Cook Time: 20 mins
2 handfuls per portion Kale
1 raw fresh beetroot
1 Tbsp Olive oil
1/4 tsp paprika (or other spice)
Heat the oven to 180 C. Take out central stalk of the kale and separate leaves into equal good sized pieces. Thinly slice the beetroot. Place the leaves and slices into a bowel and pour in the olive oil and paprika. Mix carefully but well to make sure all the ingredients are covered.
Lay evenly onto baking sheet and sprinkle with salt. Place in oven for about 20 minutes. There is a fine line between crisped and burnt and the duration is based on the water content of the vegetables to begin with. Keep an eye on it.