Roasted kale

go! Platteland - - COOK WITH CABBAGE -

Serves 2 Prepa­ra­tion time 15 min­utes Cook­ing time 25 min­utes

Crispy kale “chips” are an easy way to use the ex­cess kale in your gar­den to make tasty (and healthy) savoury snacks. Ex­per­i­ment with spices and seeds, but avoid adding any moist in­gre­di­ents.

You need

• 6 large kale leaves • 1 tea­spoon (5ml) olive oil • 2 ta­ble­spoons (30ml) finely

grated Parme­san cheese • ½ tea­spoon (2,5ml)

gar­lic pow­der • ½ tea­spoon (2,5ml) chilli pow­der or cayenne pep­per • ¼ tea­spoon (1,25ml) cumin pow­der • ¼ tea­spoon (1,25ml)

salt flakes

This is how

Wash the kale thor­oughly, mak­ing sure to rinse off any sand. Pat it dry, cut out the hard cores of the leaves and tear the rest of each leaf into large pieces. Place them in a salad spin­ner and turn it quickly un­til the kale is dry. Any mois­ture on it will make the chips chewy.

Heat the oven to 140ºC (with the fan on). Po­si­tion an oven rack in the cen­tre of the oven. Ar­range the dry leaves on a bak­ing tray. Pour the olive oil into the palms of your hands and work it through the leaves. Lighly mas­sage the leaves so that the oil spreads through them thor­oughly. Don’t add more oil – too much would keep the chips from be­com­ing crisp. Com­bine the cheese, spices and salt, and sprin­kle the mix­ture evenly over the leaves. Now spread the leaves out on the tray in a sin­gle layer – trans­fer some to a se­cond tray if nec­es­sary. The leaves shouldn’t over­lap.

Bake the chips for 15 min­utes, turn the tray around and bake for a fur­ther 10-12 min­utes. Re­move from the oven and al­low the chips to cool down for 3 min­utes so that they can crisp up. En­joy im­me­di­ately.

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