This is my simple, oven-free way of making homemade kale chips, with some added herbs and garlic.

Kale chips make a wonderfully delicious and nutritious salad topping or simple snack. As a gardener too, I love the hardiness and abundance of kale – especially in these hot dry times when other things have wilted and gone. It’s a very practical and useful plant – beyond it’s reputation as a superfood.

Using my sandwich press method is a quick way to prepare this great food without having to turn on the oven on a hot summer day.

I have three varieties of kale growing strongly in my garden this summer despite having had no rain for over a month – Red Russian, Tuscan (Dinosaur) Kale and Curly Kale.

The kale plants are very well-mulched and, apart from the dinosaur kale, are in slightly shaded positions.

It may be fading as a fad food – we’ve heard for years that kale is good for us – and now there are new superfoods at the fore, but I still like it. Kale is high in vitamins, minerals and fibre, is very versatile and resilient.  Even the novice gardener can easily grow kale, and it looks fabulously abundant in the garden, particularly if you plant a number of varieties.

I hope you enjoy this simple recipe:

Oven-free kale chips

1. Gather a bunch of kale plus a sprig of rosemary and oregano from the garden.
2. Chop the kale into segments and remove the thick stems.
3. Place onto flatbed sandwich press with the herbs, a clove of chopped garlic and a drizzle of olive oil.
4. Let cook for 45 seconds – 2 mins (depending on how much kale is packed on)
5. Remove and eat fresh on salad or as a snack.
6. You can store kale chips in an airtight container.

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