Scrumptious Garden - Mixed Kale

Colourful kale leaves.

For delicious kale "chips”, remove the central vein where it’s widest (keep them to add flavour to stock later), generously coat the leaves with sunflower oil, and pop in a hot oven until crispy but not burned (watch them closely, it will only take a few minutes). Toss the crispy kale chips in a little soy sauce, sprinkle with sesame seeds and serve. You’ll have to fight the kids off: getting them to eat veg has never been so easy!