These colourful crops make attractive foliage plants in any border – edible or ornamental. Follow our delicious kale crisps recipe for a healthy anytime snack, says Helen Billiald
Brittle shards of kale crisps laced with a tang of salt and lemon make a beautiful pre-dinner appetiser. Cook more than you think sensible as they soon disappear. Experiment with different cultivars as different leaves produce varied results. For a twist try mixing in ½ tsp dried chilli flakes or a dash of paprika.
You will need: • 250g (8 1/2oz) kale leaves • 1 tbsp olive oil • ½ tsp sea salt • Juice of half a lemon
1. Heat the oven to 180C (360F), 160C fan (320F).
2. Wash the kale leaves, cut out the central stalks and tear larger leaves into halves or thirds.
3. Dab dry in a tea towel then pour over the oil, lemon juice and salt and mix well with your hands.
4. Spread the leaves out over one or two roasting trays and roast for ten minutes, keeping a close eye on them and turning occasionally until delightfully crisp. Serve immediately