Krispy Kale
A hugely healthy and moreish alternative to crisps. My son loves this and it is our ‘go to’ when he won’t eat something even slightly more interesting on the veg front. It goes really well on rice dishes, like a British version of crispy seaweed, as a vegetable accompaniment to most main courses or my favourite as a snack, alongside a glass of white wine; perfect. Only thing to watch out for is crispy bits springing to the side as you bite.
INGREDIENTS
Kale
Plain oil such as olive oil, rapeseed, vegetable, sunflower
lemon juice
Maldon Sea salt
Preheat the oven to 190C/374F
Remove the kale from its stem. Break up and spread over a baking tray.
Drizzle oil on top and sprinkle with salt
Bake for 5-8 minutes until brown on the edges and still green on the inner part of the leaves.
Remove from the oven and squeeze a little lemon juice on top.
Serve.
