Twice cooked crispy ‘seaweed’

The perfect accompaniment to your homemade Chinese feast! 


I was not sure that this recipe was going to work without lots of oil, but it was a complete winner! I’m not the biggest fan of kale, but it really is perfect for this recipe. I’m not sure I can see many scenarios in which I would enjoy eating a big mouthful of kale, but this is so nice!

You might think the ‘twice cooked’ thing is a bit strange, but the interval allows the kale to rest and steam off extra moisture so that the 2nd bake gives it a lovely crisp without burning it!

My Recipe

Serves: 2
Healthy Extra:


  • 70g curly kale, woody stalks removed
  • freshly ground sea salt
  • Fry light (I used Rapeseed)


  1. Pre-heat oven to 180c. Trim away the woody stalks from the kale.
  2. Pop the kale into a bowl, and spray thoroughly with Fry light, tossing a couple of times.
  3. Grind in salt (I used about 4 grinds)
  4. Thinly spread over a baking tray, place on the top rack of the oven, and bake for 5 minutes.
  5. Remove from the oven, give it a little move around (bring the crispy bits in from the edge, and send out the bits in the middle) and allow to rest for 5 minutes
  6. Place back into the oven, and allow to cook for another 2-3 minutes (at this point you need to be careful it doesn't burn so don't forget about it!)
  7. Check it's nice and crispy (give it a little longer if not) and serve!

Additional Info

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