Friday, 12 October 2012

Green Crisps

Recently I have been revisiting the kale chips recipe that I initially wrote about back in April. The kale crisps have become a bit of a staple for our snacking habits - although we ditched the toppings idea almost straight away.

With the end of Summer leaving me with an abundance of scraggly leaves and greens in the garden I started wondering whether the same method could be applied to all greens rather than just kale - it turns out that it can!

Greens

We've been eating kale, chard, spinach, cabbage, even a bit of romaine and lettuce leaves that have seen better days.  

I simply give it a rinse, massage with a tablespoon of oil (for two baking trays worth of leaves), sprinkle with salt and bake at 100 Centigrade for about an hour and twenty minutes (less if it's only one tray).

Green Crisps

Green crisps are so moreish - Cameron and I sit and bicker over who is hogging the bowl!  I think the mixture of colours makes the crisps look more interesting and appealing, too.

17 comments:

  1. Yum! Never thought of trying different leaves. I have a big bag of kale to crisp up and enjoy this weekend, my 2 also love them, which is great :-)

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  2. This is something that I would love to eat! Thanks for the idea :)

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    1. You're welcome, Karen. I hope you like them :o)

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  3. This is one of those doh moments, I like kale chips [Im still americanized] but I can never get whole Kale, I never thought of using the surpluss of savoy cabbage in the house!b Ive stopped using dehydrator for them though..Im sorry 8 hours is too long to wait. Thanks for the sugggestion!

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    1. I use the chopped up kale you can get at the supermarket, Mel - it works just fine!
      8 hours is a long time to wait but with a dehydrator it uses less power than an oven.

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    2. I think I messed up somewhere- maybe over-oiling, because they were slimy and too salty (messed up that too! And the house smelt of farts - you didn't mention that particular side effect!!

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    3. Oh dear - sorry to hear that, Janice! As I said above, I use about a tablespoon of oil over two baking trays of greens and just a sprinkling of salt. There is indeed a farty aroma for the first 20 minutes or so but I think that's true for most methods of cooking greens to some extent so I didn't feel the need to mention it.

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  4. They look yummy,I have lots of tired looking leaves that I could cook like that. Thank you!

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    1. Brill - I'm glad it was helpful!

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  5. this looks like a bloody great idea! I have a tired cabbage and the tail end of some spring greens in the fridge so tonight's the night! Wish me luck...

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  6. What a wonderful idea! I definitely have to try it. Thanks for sharing!

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  7. That's such a good idea, I really would never have thought to try it.

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  8. Seaweed makes lovely crisps too !

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