Twice cooked crispy ‘seaweed’

Twice cooked crispy ‘seaweed’

The perfect accompaniment to your homemade Chinese feast!

time

10 mins

pan

15 mins

fire

29 kcal

time

10 mins

pan

15 mins

fire

29 kcal

Twice cooked crispy ‘seaweed’

SERVES

2

DIFFICULTY

EASY

SERVES

2

Difficulty

EASY

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!

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Twice cooked crispy ‘seaweed’

Servings: 2
The perfect accompaniment to your homemade Chinese feast! 
Syn-free
Print Recipe
10 mins
15 mins

Ingredients

  • 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!
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