Eat the Week: Every meal, every dayI love the idea of making your own kale chips – you can chop and change what you put on them, depending what you fancy. Add a spoonful of peanut butter on those slightly less healthy days, or keep them simple and salted. These are the perfect snack to have hanging around the house. I’d choose them over a packet of crisps any day.

  • Yield: 6
  • Preparation Time: 5 Minutes
  • Cooking Time: 20 Minutes


  • 14 oz (400 g)purple or green kale – about 1 large bag
  • large glug of olive oil
  • 1 tablespoon runny honey
  • 1 tablespoon runny honey
  • glug of extra virgin olive oil
  • dash of Tabasco sauce
  • ½ teaspoon chilli flakes, or more if you can take the heat
  • ½ red chilli, thinly sliced
How to Make It
  1. Preheat the oven to 170°C (325°F/gas mark 3) and place a metal rack over a baking tray.
  2. Roughly chop the kale into bite-size pieces and pat dry with paper towel. In a large bowl, combine the olive oil, honey and a good pinch each of salt and pepper until the honey dissolves, then dip each piece of kale in the honeyed oil to coat, shaking off any excess. Lay the dipped kale onto the metal rack (this will allow the heat to circulate all around the kale) and cook in the oven for 10–15 minutes, turning after 5 minutes so the other side gets crisp.
  3. While the kale is cooking, make the dressing. Whisk all the ingredients until thoroughly combined, then season with a pinch each of salt and pepper.
  4. Once your kale is ready, generously drizzle the dressing over it, ensuring all sides are covered. If you want to be super-thorough, toss the dressing through the kale in a large bowl. Taste for seasoning and spice, then serve.

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