Hello from my sick bed aka the sofa. I have succumbed to my first cold of the winter so have brought my duvet and pillows downstairs, downloaded a series of Grey’s Anatomy and am riding it out in comfort!
I didn’t think I would have a chance to blog this week as the first week of term is always a bit manic as I find jobs I should have done over the holidays and generally try and get used to work again.
For today’s recipe, I had a go at making some kale chips…doesn’t every health kick start with some kale?! In an effort to eat more fruit and veg, I had a little look online for some recipes and realised I had never tried these. I know I’m a bit late to the game but I have a slight bone to pick with the name ‘kale chips’. To me, ‘chips’ evokes something warming, comforting and carb-loaded…these snacks are definitely not that! Maybe I should rename them kale crisps?!
Anyway, they were really easy to make, are packed full of goodness and don’t make you feel as guilty as you do when you devour an entire share-pack of crisps! They remind me of crispy seaweed that you get from a Chinese restaurant and really did hit the spot when I was feeling peckish.
A pack of kale (I bought mine pre-chopped)
A drizzle of olive oil
A pinch of salt
A pinch of caster sugar
How to make it
- Preheat your oven to 220°C, Gas Mark 7 and line a baking tray with some greaseproof paper
- In a large bowl, grab a handful of kale leaves and drizzle over some olive oil so they are very lightly coated
- Add the salt and sugar and give it a toss
- Arrange your leaves in a single layer on the baking tray
- Bake for around 5 minutes until crispy (the amount of time will depend on your oven)
- Repeat until the whole bag of kale has been transformed into ‘chips’ and enjoy