They taste like a cross between standard potato crisps and Chinese 'seaweed'.
Basically, they're delicious, easy to make, and can be seasoned as you like.
Essentially, you cover an oven tray with a single layer of washed and cut Curly Kale. You mainly want leaves; avoid having too much stem.
Lightly mist them with a spray cooking oil, then sprinkle them with the seasoning of your choice - I made mine paprika flavoured by sprinkling them with half a crumbled vegetable stock cube, generous amounts of dried & ground paprika, and a little Parmazano.
Then, you cook them at about 180 degrees for 7-12 minutes until they're crispy and slightly brown around the edges.
Also, in the summer, I get urges to make lots of nice cool salads. Since it's been such nice weather lately, I've been making a lot of salads (as you may have noticed). The latest is a fantastically healthy, but leaf-free salad of chopped cucumber, cherry tomatoes and avocado, drizzled with Turkish extra virgin olive oil, the aforementioned Greek oregano, freshly-ground black pepper, and all the tomato juice/seeds that came out whilst they were being chopped. Topped simply with some pine nuts. Delicious!
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