Baked cavolo nero chips with sesame

Ingredients

For 1 serving

• Tuscan kale100 g
• Extra virgin olive oil1 teaspoon
• Sesame seeds5 g
• Saltto taste

Contains: sesame

In season: November – February

Method

1. Heat a conventional oven to 150 °C and line a baking tray with baking paper.
2. Wash the cavolo nero, cut out the central rib with a knife and tear the leaves into pieces about 5 cm across.
3. Dry them very thoroughly with a tea towel or in a salad spinner: any water left would steam them rather than make them crisp.
4. Massage them in a bowl with the oil and salt until just glossy, then spread them on the tray without overlapping and sprinkle with the sesame seeds.
5. Bake for 15 minutes, until crisp and dry but still green; keep an eye on them at the end as they burn quickly, and let them cool on the tray.