Ok so its cabbage or kale oiled, spiced and roasted but this is a truly brilliant way to make healthy crisps. They are more of an adult flavour but kids will eat them if you say they’re lizard skins or dinosaur hide. They take minutes to prepare and roast and seconds to consume a big bag of greens that would take an hour to chew if they were boiled or steamed.
Any powdered spices will do to season your crisps. Today I used ground cumin, coriander, garam masala and a korma curry seasoning but try anything you fancy. Mustard powder, chilli, paprika sumac, cloves, cinnamon, fenugreek, fennel, cardamon, chinese 5 spices mix, ras el hanout or any other favourite powdered spice mix.
Ingredients
200g Cavolo Nero Black cabbage
2tbs Rape Seed Oil
Powdered spices of your choice.
Salt
Method
Cut out the stalks leaving just the leafy green part. Rub the oil by hand into the leaves. Cover them entirely or they do not crisp up.
Place face down on backing sheets (they cook faster on sideless sheets). This way the powdered spices will be caught in the grooves better.
Spinkle and dust with spices and salt.
Place in the oven at 180C for 6-8 minutes. Done. Quick healthy munchy crisps that can be consumed straight from the oven or used to garnish other dishes.
If you can get hold of Buttonhole Kale they make the sweetest green crisps with purple veins. Don’t they just look so yummy even if a little blurred? Old photo.
