Preheat the oven to 180°C, gas mark 6.

Wash the kale and dry thoroughly.

Remove the tough stalks, chop the leaves roughly and place in a bowl.

In a bowl toss the kale with the olive oil, lemon juice and salt making sure that it is evenly covered and the oil is massaged into the leaves.

Spread onto a roasting tray and place in the oven for 15 minutes or until crispy.

Be careful not to roast too long as the kale can become bitter.

Serve as a side dish or an alternative snack to crisps.