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
- 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.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.