Roast kale crisps with cayenne and seaweed salt


INGREDIENTS

 ½ tsp Bart sea salt and seaweed 
½ tsp sweet smoked paprika
pinch cayenne pepper
150g pentland brig kale
1½ tbsp olive oil

 

PREPARATIONS

 1. Preheat the oven to 180˚C, gas mark 4. Put the salt, paprika and cayenne in a pestle and mortar and pound until very finely ground. Season with black pepper.

2. Rinse and drain the kale, patting dry with kitchen paper. Remove the tough central stalks and tear the leaves into 4-5cm pieces. Transfer to a large mixing bowl; add the oil and the spice mixture. Mix well, making sure every leaf is coated.

3. Spread the kale out on a large baking tray (it needs space to crisp up so use 2 trays if necessary). Bake for 10-12 minutes, or until the leaves are crisp, but not overly coloured, turning with tongs halfway through. Leave to cool and serve with a chilled beer, if liked.


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