Kale & Caraway Crisps
Prep Time:5 mins, Cook Time: 10 mins, Total Time: 15 mins
February 16, 2014
So when thinking up a flavour for my first ever batch of kale crisps, it had to be caraway and by heck they were good. My kids however weren’t quite so enamoured. In truth Frannie gave me ‘the look’. The look I instantly recognise when I’ve pushed things a little too far with her. Not a chance was she going to try Mum’s latest weird and wacky veggie antics. Jacques munched on a few then swiftly moved on to something a little less green. But at least he tried and didn’t object. I got to finish the lot on my own, which I definitely wasn’t complaining about. Addictively moorish, surprisingly so actually. And the best way I’ve ever eaten kale, which is a big credential as I happen to love the super-veg in all shapes and forms. Don’t be scared by the seemingly large amount of kale in my recipe by the way, on baking it does an amazing magical shrinking act.
Bit of a quickie of a recipe post today. We’re off to France tomorrow morning so the monsters can see their Papa for a week, and I get a week of lie ins with various friends. I doubt very much I’ll get to post while we’re away as I shall be laptop-less but going armed with my iPad and near mountain of non-bloggie work and study stuff to do, as well as a little catching up with friends of course. Believe it or not I’m trying my very best to get through an online journalism course, but struggle to find the time. Next week I fully intend to utilise as a ‘reading week’. And as a further wee warning the week I get back is looking crazy busy in my diary so I have a suspicion Eat Your Veg may be a tad quiet for a while.
So I wish you a very Happy Half Term everyone with kids, I’ll look forward to seeing on the other side!
As for the Kale Crisps challenges, here goes:
3) To Ren Behan’s Simple and in Season event as unquestionably Kale is still very much in season, but I’m still totally loving it’s regular veg box appearance! Especially I’ve now discovered these crisps.
Kale, Caraway Seeds
Big Kids, Grown Ups, Veggie Fans, Crisp Addicts, Snacks, Healthier Snacking,
2 baking trays
Kale & Caraway Crisps
Ingredients Prep Time:5 mins, Cook Time: 10 mins, Total Time: 15 mins
Curly Kale, 4 very large handfuls (enough to fill 2 big baking trays in single layers)
2 tablespoons rapeseed or olive oil
2 desertspoons caraway seeds
1 very generous pinch salt flakes, I use Maldon
2 very generous pinches cracked black pepper
1) Preheat your oven to 150ºc/130ºfan/Gas mark 2.
2) Prepare the kale by removing the thick stems (save for soup or stir fries) and breaking up any larger leaves. Wash and dry thoroughly.
3) Mix together the rapeseed (or olive) oil with the caraway seeds, salt and pepper. Pour over the kale and rub carefully into all the leaves so there’s an even coating.
4) Lay out on a couple of baking sheets in even layers.
5) Place in the oven for 10 – 12 minutes, pulling out any leaves as soon as they become crisp and leaving the more flimsy ones to cook a little longer. Watch carefully as they are prone to burning easily – though I have to confess to loving the flavour of the slightly charred ones!.
6) Allow to cool for a few minutes on the baking trays and munch away. Prepare to be suitably impressed!.