I’m a huge fan of kale, especially when it’s roasted and crispy.  Kale chips had a moment a few years ago and were a social media sensation, but they deserve to be a veg staple at this time of year, regardless of the trend.  Roasting them brings out a nutty flavour, as well as adding a crunchy texture to the plate that is mildly addictive.

Our kale is from Foot’s Farm in Chidham, and a good bunch like the one pictured will cost you about £1.20, which will give plenty for 4 people. This recipe is ideal for a healthy snack but will also go with Asian inspired dishes, or your roast chicken or pork

Maple and Sesame Kale Chips – serves 4


  • 1 bunch of Kate (500g), stripped off the stems and cut into 2″ strips
  • 3 tbsp olive oil
  • 1/2 tsp Maldon Sea Salt
  • 2 tbsp Maple Syrup
  • 1 tsp Cayenne Pepper
  • 5 tbsp Sesame Seeds


  • Preheat the oven to 150°C
  • Line one or two oven trays with parchment paper
  • Clean and thoroughly dry kale
  • Toss with oil and salt until evenly coated
  • Then add syrup, pepper and seeds and coat again
  • Place on parchment paper in one layer
  • Bake for about 25 minutes, until the leaves are crisp, but not browned – it’s worth checking regularly as they can burn easily.
  • Taste and add extra salt to suit.


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