It can’t be true that I never got around to writing about kale crisps.
We’d better fix that. Right here, right now.
Kale is the only edible thing valiantly flourishing away in the garden at the moment. I’m a bit of a fan of the stuff. Have you noticed?
Ever since enjoying several dishes using cavalo nero at the River Café and then failing to find it in the shops locally, we have grown it ourselves. We have it regularly with pasta. I find the curly red and green kale works best for the crisps.
George loves these, and he’s a child and everything. I am sure it’s because they are the only ‘crisps’ that his evil Mum doesn’t ration.
They kind of melt in the mouth, a bit like deep-fried seaweed, without the grease.
- Wash and spin dry a colander full of fresh kale.
- Tear large crisp sized pieces of leaf off the central stalk.
- Drizzle over 2 teaspoons of olive oil and work it through well with your hands.
- Add a scant teaspoon of balsamic vinegar and some salt and do the same.
- Spread out on a baking tray one layer thick.
- Bake in the oven at 120ºc for 20-30 minutes turning once or twice.
- They are ready when they go dark green and translucent and sound like autumn leaves when you rustle them.
- Sprinkle with more salt if you like and eat in the sunshine with a cold drink.