Quick and easy to make, they keep for up to a month in an airtight container and perfect served with drinks. If you like Chinese crispy seaweed, you'll love these.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 200 g cavolo nero or curly kale
- 1/2 tsp olive oil
- pinch salt
- pinch chilli flakes
Instructions
- Preheat the oven to 160c fan and line a couple of baking trays with silicone sheet or baking parchments.
- Cut the tough spine out of cabbage leaves and tear into fairly large pieces. Sprinkle with olive oil and use your fingers to massage the oil into every leaf. Don't be tempted to add more oil. Lay in a single layer on the baking sheets, sprinkle with salt and chilli flakes and bake for 10 minutes.
- Remove from the oven, allow to cool and serve in a sharing bowl.
Nutrition
Calories: 22kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 27mgPotassium: 174mgFiber: 2gSugar: 1gVitamin A: 4995IUVitamin C: 47mgCalcium: 127mgIron: 1mg
Tried this recipe?Let us know how it was!