Crunchy kale crisps
By Nick Nairn
Ingredients
| Quantity | Item |
|---|---|
| Enough for deep frying | Oil |
| As much as you want | Fresh kale |
| 1tsp | Salt |
| 1tsp | Ground cumin |
| 1tsp | Ground coriander |
| 1tsp | Picante paprika |
Method
When frying it is important to be careful. Always try to use a temperature controlled deep fat fryer. If you do not have one of these then make sure you use a solid pan and a good thermometer. Remember not to fill the pan more than half full with oil. This is because when you add the kale into the hot oil it will bubble up and you don’t want hot oil pouring over the edge of the pan.
Heat the oil to about 160c.
Mix all the salt and spices together and set aside. Break the kale into manageable size pieces and ensure they are free of dirt. Line a tray with some kitchen towel and have a slotted spoon ready to remove the kale from the oil when it’s done.
You are now ready to start frying. Check the oil is at 160c then add 5 or 6 pieces of kale and allow to fry for 1-2 minutes. When they are crispy remove them and place onto the lined tray. Repeat this with the rest of the kale. When all the kale is cooked remember to turn the fryer off.
Sprinkle the kale with the salt and spice mix, add as much or as little as your taste buds desire. Enjoy!
