Moth close up, and kale crisps

There's a moth on my computer's speakers. I guess it was attracted during the night by the tiny blue light that indicates that the speakers are on. It's been there all day, so I've been having a really good look at it. It looks ... furry. I want to stroke it but that would be bad.

My new project: Eat more veg, motivated by Dr Wahls and her inspirational Minding your mitochondria TED lecture. I've been reading about kale and what a nutritional powerhouse it is, but it has never appealed to me as a veg. But I do love crisp salty snacks (who doesn't?) and recipes for kale chips or crisps have been floating around on the net for a few years now. So having kale growing in the garden, I thought I'd experiment with making kale crisps.

The type of kale I have in the garden is the curly sort, which isn't optimal but I persevered anyway. It takes a heap of washing to get all the bugs and bits lurking in those frizzy leaves washed away. I washed the leaves in four changes of water, and then tore the leaves away from those tough stalks and dried them in a salad spinner.

 Leaves in the colander waiting to be washed, dried and torn into pieces.

 I put the leaves in a bowl and massaged generous glugs of avocado oil into all the little frizzy crevices. Avocado is my current favourite oil at the moment. I love its thick green unctuousness.

 I spread the leaves into a baking tray, and sprinkled them with chili flakes and sea salt and fan baked them at C150 degrees for 15 minutes, turning them once or twice. They go a rather unattractive shade of brown, and shrink to about half their volume.

The whole baking tray of kale leaves shrank down to this many crisps. I ate them all as a snack. They were pretty good. Not as great as potato crisps, but pretty damn good and unlike sinful potato crisps, they are really really good for you so you can eat as many as you like and feel virtuous about it!

They would be much better made with a different variety of kale though, so I have ordered some seeds of different kale varieties, namely Cavolo Nero and Red Russian. I've also ordered a packet of borekale (aka collards or dalmatian cabbage) seeds, another nutritional heavy hitter.