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.