Crispy cavolo nero or kale chips

Crispy cavolo nero or kale chips

By
From
V is for Vegan
Serves
1

I don’t even like kale, but these are very moreish. Turns out that Gwyneth Paltrow knows what she is talking about. Two versions here. I used cavolo nero which is similar, as I have plenty of it growing in the garden. It is a fantastic way of making kids eat greens too. I would do at least 3 baking trays of these at a time as you get through them very quickly.

Ingredients

Quantity Ingredient
3-4 large leaves of cavolo nero or kale, washed and dried, per baking tray
generous glug olive or nut oil, such as walnut or avocado

Option 1:

Quantity Ingredient
1 heaped tablespoon almond butter
1 tablespoon sea salt
sprinkling of dulse and/or bright green sea lettuce

Option 2:

Quantity Ingredient
1 tablespoon nutritional yeast
1 teaspoon sea salt

Method

  1. Preheat the oven to 180°C. Strip the leaves either side of the bitter stalk and then tear again into roughly 3cm-square sections. Lay them on foil or baking parchment in a single layer on baking trays.
  2. Option 1: Mix the oil, almond butter and salt together in a small bowl, then rub the mixture into the leaves. Bake for about 10 minutes until crispy, then top with the purple dulse or green sea lettuce.
  3. Option 2: Mix the oil, nutritional yeast and salt together, then rub the mixture thoroughly into the leaves, making sure every bit is covered. Bake for about 10 minutes until crispy.
Tags:
Vegan
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