‘Cavolo Nero’ Kale Crisps with Sesame and Chilli
This vegetable took to my liking as soon as I saw it! The colour and texture seemed so unusual and unlike what normally entered my grocery basket. It did remain in my fridge for a couple of days, simply because I was too afraid to use it!
Then, I remembered how my mum used to cook us kale chips, and how I first started to enjoy eating kale!
I gave it a try, and here we are, a recipe worth sharing.. quick, easy and truly delicious.
Cavolo Nero 200g *you may choose to divide into two depending on the size of your tray
Sesame Oil - 2 tsp
Chilli flakes - 1 tsp *feel free to adjust to your taste
Raw sesame seeds - 2 tsp
Pinch of Sea salt
Preheat oven to 160C (Fan oven) and line greaseproof paper over a baking tray.
Start by washing, then removing the stems from the leaves. Best way to do this is to pull apart the base slightly, grip the stem with your thumb and index, and with your free hand slide through inside of the stem, pulling away the leaves at the same time.
Then group leaves together and cut into about 10cm portions.
Spread across your baking tray, making sure the kale leaves are not overlapping each other, so they get an even coating. Drizzle the oil and gently rub with your hands, then arrange once again. Sprinkle the rest of the ingredients then place in the oven for 10 minutes.
Stir half way and keep a close eye to avoid leaves from going brown. You want to achieve an even roasting, the leaves essentially drying but not burning.
Enjoy immediately alongside asian inspired dishes or simply as a snack.
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