You can easily buy these healthy green crisps at Whole Foods, or even easier; make them yourself. I served them with a Nigella-inspired aperitif consisting of rose vermouth, pomegranate juice, lime juice and a splash of honey, and although the drink isn’t that sweet, these salty crisps complement it perfectly.
Curly kale crisps
2 bunches curly kale
1 tbsp mild olive oil
2 pinches sea salt
Remove the leaves from the stalks and shred into crisp size pieces. Add the oil to a medium-sized roasting tray. Add the leaves and salt and toss to coat the leaves. Place in a 150C oven for approx 20 minutes or until the kale have shrunk considerably in size and turned crispy. Serve.