One evening last week, whilst paying for my groceries, the man behind the checkout commented on how trendy kale had become. And he is right. I am delighted that veg is taking centre stage on many people’s dinner plates, and rightly so; kale is delicious, healthy, cheap and seasonal. It is packed full of vitamins and minerals, including iron and folate. It is a better option than spinach when cooking as it doesn’t wilt away to nothing; just this morning I had kale wilted on toast and topped with a poached egg for a lighter version of brunch. Last week I roasted kale and served it with my Asian hotpot as a healthier version of crispy Asian seaweed. It is also delicious as the greenery at a Sunday roast.
This article is dedicated to kale crisps, as hese really are the ultimate snack; they are sold for a small fortunate in chains like Pret and smaller, trendy delis, but making them at home is easy and cheaper. I’ve had them before as a snack after work whilst cooking supper, or they are great when you have friends round to dinner as substitute to potato crisps. I hope you enjoy kale crisps as much as I do. Serves 2.
INGREDIENTS
4 large handfuls of kale, stalks removed
1 tsp chilli flakes (I buy these in bags and keep them in the freezer – very handy!)
1 tsp olive oil
A very generous amount of cracked black pepper
METHOD
1. Pop the kale on a baking tray
2. Sprinkle with the chilli, olive oil and pepper
3. Roast at 180 degrees C for 10 minutes until crispy
knowing your onions 
Have always wanted to try these, didn’t realise how easy they were. Have now made and devoured a batch. Yum! Cheers Kidd
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So glad you are converted – they are EPIC. Also try them with a sprinkling of nutritional yeast over the top before baking… Gives them a slightly ‘marmitey’ flavour x
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