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Chinese Crispy Kale Seaweed

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I just drove past a lorry with ‘Frank Sherwood’ on the back which I read as ‘Fried Seaweed’…I think I have a problem. On that note here’s my recipe for sweet, salty, crisp, crunchy ever so slightly addictive crispy seaweed. This is a bit healthier than the traditional deep fried Chinese crispy seaweed as it’s cooked in the oven and not fried, but still tastes really good. I’ll be sharing a recipe for the deep fried more authentic version soon :)

Ingredients: (Serves 2 – 4 people)

  • Approx 100g of Kale
  • Olive oil or Rapeseed oil
  • 1/2 teaspoon Sea Salt
  • 1 tablespoon Sugar

Method:

Step 1: Heat your oven to 190 degrees Celcius. Remove as much of the hard stalky bits from the kale.

Step 2: Spread kale out evenly on a baking tray (this step is important – if there is too much kale on the baking tray there will be too much moisture and it won’t dry out and go nice and crisp in the oven) Drizzle around 1 teaspoon of oil over the kale and combine well to coat the kale evenly.

Step 3: Place in oven for around 5 – 7 minutes until kale has turned a darker green  and is crisp to the touch.

Step 4: In a large bowl, add the salt and sugar. Tip the kale in, scrunching it up and mixing with the salt and sugar. Serve and enjoy!

I sometimes leave it in an oven proof dish with the oven turned off to keep it warm whilst I finish cooking whatever meal it’s going with. I like to serve this as a side or starter with oriental dishes.

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