Friday, 14 February 2014
Having found something tasty to do with curly kale, we have also made these crisps using cavalo nero. It really could not be simpler.
We wash the greens, shake them to remove excess water, lay them on a baking sheet, drizzle with olive oil and season with a little sea salt. Then place in a hot oven (200ºC) for 8-10 minutes... and, hey presto, tasty veggie crisps.
Sometimes Cavalo Nero has quite thick stems - if so, cut them out and use the leaves for making crisps this way. We use the stems, chopped fairly small, in stir fries.
If, by some miracle, the trayful isn't immediately consumed, they crisps can be crumbled onto soups, mince or pasta sauce as a tasty, crunchy seasoning.
Give it a go and let us know what you think.