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cooking kale crisps with sesame yoghurt

September 25, 2014

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I’m aware that kale crisps have been done to death. But not with a cool sesame yoghurt dip they haven’t - oh no.

Not sure whether roasting kale kills its superpowers or not, but they do make excellent crisps. The curly leaves transform into something reminiscent of that deep fried seaweed you get in dodgy Chinese restaurants - but a good clean version.

To make ‘em you only need:

● A large bunch of kale. Washed and left to dry

● 1 tbsp olive oil

● 1 tsp salt

● 1 tsp brown sugar (optional)

For the yoghurt dip you need:

● 100ml natural yoghurt

● 1 tsp ground cumin

● 1 tbsp runny honey

● 1 tbsp tahini paste

What to do:

  1. Cut the leaves up into manageable pieces. Put them in a mixing bowl with olive oil, sugar and salt and go in with your hands

  2. Scatter them about on a baking tray and roast them for about 25mins, or until crispy

  3. For the dip, just mix everything together. Would make quite a nice side dish with the dip drizzled over

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