Crispy curly purple kale. From garden to tummy in 30 minutes all because I wanted some snack and I went over board with planting kale this year. The hubby has been muttering how can we eat that much curly kale but I have been ignoring him.
Crispy curly purple kale
- 500 g Curly purple kale
- 4 tbsp oilve oil
- 2 tsp salt
- 4 tbsp sesame seeds
- 2 tbsp granulated sugar
- Wash and trim the hard stalks off the curly purple kale. Cut the kale to the size you want but not too small as they break a bit when baked crispy.
- Arrange them on two trays and drizzle olive oil and salt sparingly gently tossing them. Next sprinkle the sesame seeds all over. Now they are ready for the oven
- Place in a pre heated oven at 170C for 15 minutes. Remove the hot tray carefully and sprinkle the granulated sugar all over. Return to the oven again for 2 to 3 minute. Leave to cool before serving.
- They can be stored in an airtight container when completely cool.