Chilli Kale Crisps Recipe
By Nicola Lando
-
5 minutes prep time
-
180 minutes cook time
-
Easy
This is a great recipe for curly kale. By simply coating them in a small bit of oil and drying them in a dehydrator, the curly kale transforms from a tough, chewy, cabbage-like vegetable into a mouth-wateringly delicious snack. Even 'kale haters' won't be able to keep their mitts from the bowl.
The chilli kale crisps are enormously versatile: a cunning way to get children to eat their greens, a beautiful way to garnish fish or meat dishes...and the chilli edge means that it goes astoundingly well with a pint of ale. A far healthier pub snack than pork scratchings! Plus the low cooking temperature means they keep all their vitamins.
Ingredients Serves: 4
- Medium bunch of curly kale (roughly 300g)
- 30g gochujang, Korean red pepper paste
- 5 tbsp oil
- 1/2 tsp salt
Special equipment
- Dehydrator
Method
- Cut the kale leaves into pieces which are a couple of times the size crisps (allow for shrinkage). Discard any very thick stems or ribs.
- Whisk together the gochujang, oil and salt in a large mixing bowl. Add the curly kale and use your hands to coat the leaves in the gochujang-oil mixture.
- Spread out the leaves on a dehydrator tray, and dry them out at 52C (125F) for 3-4 hours. Eat straight away.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
