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
Ingredients
- 500 g Curly purple kale
- 4 tbsp oilve oil
- 2 tsp salt
- 4 tbsp sesame seeds
- 2 tbsp granulated sugar
Instructions
- 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.
Notes
This makes a very good healthy snack depending on how much salt and sugar used.
My garden 
Harvested 
Washed and clean 
Olive oil, salt and sesame seeds 
Oven at 170C for 15 minutes then remove and sprinkle some granulated sugar and in again for 2 minute 🙂 Done