Kale Crisps recipe

 I had tried cheesy kale crisps bought from Hanover Health Foods before, but never knew just how easy they are to make it home. This is our favourite way to use up a glut of kale, and fitness pug Coco loves it too. Check out this video of her destroying our kale plants when she was a puppy.

Big bunch of kale – remove the woody stems
A small amount of rapeseed or olive oil – I use an oil sprayer
Nutritional yeast – available from a health food shop, full of goodness
Onion flavoured sea salt – or any other good quality salt

·       Preheat oven to 140 degrees C.

·       Carefully wash kale in a spinner or colander, and dry with a clean tea towel.

·       Massage a small amount of oil (I use an oil sprayer) onto each leaf, remembering all the curly bits.

·       In a large bowl, combine oiled leaves with 1 tsp onion salt and 1 Tab nutritional yeast. You can adjust the seasonings to taste.

·       Lay out seasoned leaves in a single layer in a large roasting tin.

·       Cook in the low oven, checking every 7 minutes or so to turn leaves and also turn the tray around to ensure even drying. They are done when they are crispy, around 20 minutes depending on your oven.

·       Enjoy! They are a wonderfully healthy pre-dinner snack.