Twice cooked crispy ‘seaweed’
BY:
Pip
PUBLISHED:
UPDATED:
The perfect accompaniment to your homemade chinese feast!
10 mins
15 mins
29 kcals
serves 2
TWICE COOKED CRISPY ‘SEAWEED’
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!
Twice cooked crispy ‘seaweed’
- Total Time: 25 minutes
- Yield: 2 1x
Description
The perfect accompaniment to your homemade Chinese feast!
Syn-free
Ingredients
Scale
- 70 g curly kale (woody stalks removed)
- freshly ground salt
- low calorie cooking spray
Instructions
- Pre-heat oven to 180c. Trim away the woody stalks from the kale.
- Pop the kale into a bowl, and spray thoroughly with low calorie cooking spray, tossing a couple of times.
- Grind in salt (I used about 4 grinds)
- Thinly spread over a baking tray, place on the top rack of the oven, and bake for 5 minutes.
- 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
- 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!)
- Check it’s nice and crispy (give it a little longer if not) and serve!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
