Recently I have been revisiting the kale chips recipe that I initially wrote about back in April. The kale crisps have become a bit of a staple for our snacking habits - although we ditched the toppings idea almost straight away.
With the end of Summer leaving me with an abundance of scraggly leaves and greens in the garden I started wondering whether the same method could be applied to all greens rather than just kale - it turns out that it can!
We've been eating kale, chard, spinach, cabbage, even a bit of romaine and lettuce leaves that have seen better days.
I simply give it a rinse, massage with a tablespoon of oil (for two baking trays worth of leaves), sprinkle with salt and bake at 100 Centigrade for about an hour and twenty minutes (less if it's only one tray).
Green crisps are so moreish - Cameron and I sit and bicker over who is hogging the bowl! I think the mixture of colours makes the crisps look more interesting and appealing, too.