It’s a bit of a cliché, but I got really into kale chips while living in Vancouver, where there’s a penchant for things of the healthy, hippy, handmade variety. Suffice to say, kale is big, and kale chips are the snack of choice. I’ll admit I was cynical at first, but once I’d felt the impossibly light, savoury shatter of one of these green crisps on my tongue, I forgot my British scepticism and started filling my repurposed cotton shopping bag with bunches of the stuff like everyone else. The trick to making these successfully is to make sure the kale is dry before you cook it, and to not use too much oil. Play around with how you season them: I sometimes like to add crushed roasted hazelnuts or cumin into the mix, but this is my basic recipe.