We all know we’re supposed to be eating at least five portions of vegetables and fruit a day to maintain a healthy diet.
However, getting those into your meals can be tricky, especially for kids. Thankfully, Victoria Beckham has shared her favourite recipe for kale crisps that makes the perfect tasty snack.
Kale has superstar status in the vegetable world, thanks to its abundance of benefits. Richer in calcium than milk, it is also a great source of vitamin K, both crucial for maintaining strong and healthy bones.
The leafy green is packed with an antioxidant called lutein, which can help prevent macular degeneration, a common cause of vision loss in older people.
Kale also trumps even broccoli when it comes to folic acid content, making it perfect for pregnancy. Plus, gram for gram, boiled kale contains as much iron as roast rib of beef, making it a great weapon against energy-draining anaemia.
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And for to help combat the current spread of colds and flu, kale is the ultimate immune booster as a single 80g serving of cooked kale provides 450 micrograms or 56 per cent of the recommended daily allowance (RDA) of vitamin A, plus 70 per cent of the RDA of vitamin C. Both are essential for warding off infections.
Back in 2012 during an interview with Glamour US, Spice Girls star and fashion designer Victoria Beckham revealed that she’s just like us normies and occasionally loves to snack. She told them: “Sometimes I need a little crunch.”
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She continued: “It’s not very appealing as a soggy leafy vegetable, but by simply roasting it, it completely changes and goes all crispy and crunchy and really quite morish!” Victoria added that you can make vegetable crisps easily and she will often use parsnips, carrots, beets and aubergine, sliced very thinly, and sprinkled with salt and pepper.
To make Victoria’s kale crisps all you need is a bag of kale, available from all good supermarkets, salt, pepper and and an oven.
Method
Preheat the oven to 200 degrees, or 180 degrees in a fan assisted. Take the leafy part of the kale and remove the stalk and wash thoroughly in clean, salted water.
Pat dry or use a salad spinner to remove all the excess water. Then take a baking sheet and spread the leaves out so they are not touching each other.
If you want a little extra crunch, spray once or twice with a cooking oil and sprinkle a little salt and pepper all over. You can also add a pinch of cayenne pepper if you like a little spice.
Place the tray in the oven and let it roast for up to 15 to 20 minutes until kale is a rich green, but not too dark (as this will mean it’s burnt) and crispy. Enjoy!
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