I’m not even sure you could call this a recipe, but if you’re ever stuck with what to do with leftover kale, this is what I always do with mine from the Fresh Fruit and Veg shop. Just throw it in the oven for 5 minutes and devour a bowl of salty, crispy goodness.

It’s also great on top of salads, or on top of my garlicky green veggie pasta! We all know that kale should NOT be in a smoothie, so make chips instead! Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Crispy Kale Chips

Ingredients
Large handful of kale, stalks removed, roughly torn
2 tsp olive oil
Good pinch of salt
Optional: a little grated parmesan

Method
1. Preheat oven to 180c. Put the torn kale on a baking tray, drizzle with the oil and sprinkle generously with salt. Toss to mix then roast for 5 mins or until crisp (they cook quick, so check them after 5 mins!)
2. Chuck into a bowl, sprinkle on the grated parmesan and enjoy!