Looking for a healthy alternative snack? Our kale crisps have you covered! This recipe is really quick and really delicious, giving you all the flavours of your favourite crisps without the hassle. Use kale – homegrown or store bought – and just a simple amount of ingredients, to make your new beloved snack.
Servings: 4 – 6
You will need:
Bunch of kale
Optional: garlic power
Preparation time: 10 minutes
Cooking time: 10 minutes
Prepare oven – Preheat oven to Gas mark 2 or 150C and and line the baking tray with non-stick baking paper.
Wash kale – Wash kale and dry thoroughly. Use a salad spinner if you have one.
Place into a bowl – Tear apart any large leaves into smaller pieces. Drizzle olive oil and massage into the kale.
Line baking tray – Once lined, spread an even layer of kale across the tray and sprinkle with sea salt. Optional: also sprinkle with garlic powder for added flavour.
Bake – Bake for 10 minutes. Keep an eye on kale, occasionally flipping any pieces that are starting to brown.
Allow to cool – Once done, allow to cool in tray to become even crispier. Sprinkle with sea salt and serve!
How can I make my favourite flavours?
Creating your favourite flavours is easier than ever! After drizzling with oil use seasoning powders such as garlic, cheese and onion powders, as well as spices such as paprika and curry to create your very own flavours.
How do I know this is healthier than crisps?
Kale helps to boost digestive health. It also contains fibre, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that are good for the body. This, paired with being baked in the oven compared to fried, makes kale crisps healthier than regular crisps.
Still hungry for more? Check out some of our other recipes:
Our sorbet recipe is fuss free, simple and sure to be a summer favourite! In a simple set of steps and a small ingredient list this desert will take you no time to make, and even less time to polish off. Using either fresh or frozen ingredients, this is an easy treat with almost limitless combinations.
Freeze fruits – Wash and dry raspberries before freezing completely on a parchment covered baking tray.
Dissolve sugar – In a saucepan dissolve sugar in 280ml of water on low heat. Stir until sugar has dissolved and raise the heat to a simmer until liquid has become a syrup. Set aside for later.
Blend fruits – In a blender or fruit processor, carefully pulse fruits adding sugar syrup in stages. Combine with lemon juice and blitz until smooth. Discard of any seeds.
Enjoy – serve immediately with extra fruits for decoration and a sprig of mint for decoration.
Do I have to use the sugar syrup?
If you’re not a fan of sweetener you can always substitute it for orange juice (or any kind of fruit juice) or even water.
Do I have to use raspberries?
Not at all! Although raspberry is our favourite, strawberries, blueberries and blackberries work just as well! You could even take it one step further and exchange the lime juice for other citrus fruits, lemon and orange are great additions.
Don’t get caught in the dark, our planting guides are here to help:
After Christmas, it’s normal to have plenty of leftovers from all those lovely dinners and desserts. This recipe is perfect for those with a sweet tooth that might have some cranberries in the fridge leftover from homemade sauces. A particular win for those who love cranberries and white chocolate. Give it a whirl!
Time: 35 minutes
You will need:
1 small pan
1 large mixing bowl
1 small mixing bowl
Electric mixer or whisk
Wire rack for cooling
135g unsalted butter
1/2tsp of vanilla extract
75g light brown soft sugar
75g caster sugar
1 large egg
1/2tsp bicarbonate of soda
1/4tsp ground ginger
180g plain flour
150g white chocolate drops or a chocolate bar cut into chunks
75g dried cranberries
Step 1 Gently heat the butter on the hob until melted and pour into your large mixing bowl. Add the vanilla extract, both sugars and the egg and mix until smooth.
Step 2 In a separate bowl, add the flour, ginger, bicarbonate of soda and then slowly add the butter while mixing. Use an electric mix if too thick to stir by hand.
Step 3 It’s now time to add the chocolate and cranberries. Put them into the same bowl as your cookie mixture and combine. Put in the fridge for two hours before baking.
Step 4 Preheat the oven to 170C, fan 150C, gas mark 3. Once you’re cookie dough has come out of the fridge, prep two to three baking trays with baking paper and separate your dough into small balls by rolling them in your hands. Place on the trays evenly spaced apart.
Step 5 Time to bake! Put the trays into the oven and bake for 15-20 minutes, until the cookies have settled and become a nice golden colour. Keep them on the tray for 5 minutes when first taken out of the oven, then move onto the rack to cool down fully. Enjoy!
Use Fresh Cranberries
Fresh cranberries are a lovely touch when baking these beauties. Although you can use normal dried cranberries from a packet, if you grow your own cranberries then this is the perfect recipe to try them out.
The quintessentially British apple crumble is the way to many of our hearts and is an absolute MUST for the colder autumn months. Now that many of our apple trees have produced lovely, juicy apples, it’s time to put them to work! With that in mind, we brainstormed our favourite apple-centred recipes, and we all agreed; you can’t go wrong with the classic crumble.
Perfect for rainy days and family dinners, this apple crumble recipe will have everyone begging for seconds!
Serves: 4 Prep time: 1 Hour
– 3 medium apples (either from your garden or bought). Peeled, cored, and sliced. – 2 TBSP of Caster Sugar (use 1 TBSP if you’d like it less sweet) – 1 TBSP of Cinnamon
– 1 TBSP of Rolled Oats – 1 TBSP of Demerara Sugar Cream, custard, or ice cream to serve
Step 1 Heat your oven to 190C/ 170 fan/ gas 5
Step 2 Toss the sliced apples with 2 tbsp of Golden Caster Sugar and 1 tbsp of cinnamon. Transfer the coated apples into a dish that is approx 5cm deep. Press down on the apples so you can barely see the bottom of the dish (we’re avoiding big holes for the crumble to fall into).
Step 3 Put your plain flour and the rest of the caster sugar into a bowl and add a pinch of salt.
Step 4 Add your butter to the bowl and combine the ingredients by rubbing them together with your fingertips. Do this until the mixture starts to look like soft breadcrumbs. If you’d prefer, you can put the mixture into a processor until the mixture looks sandy. Make sure you don’t over pulse!
Step 5 Pour the mixture over your apples in the baking dish and spread it out so it covers the apples evenly. You can do this with a flat spoon.
Step 6 Get a fork and press the mixture down so the crumble becomes compact and crisp.
Step 7 (optional) Sprinkle with your oats and Dermerara sugar.
Step 8 Place your dish into the oven once it has pre-heated and leave in for 34-40 minutes. It should be golden on top and the apples inside should be soft. You can check this with a fork.
Leave to cool and cover with your favourite topping to enjoy!