It’s no exaggeration to say that kale has reigned supreme in the superfood world for the past few years. We’ve blended it in smoothies, and added it to salads, but our favourite way of serving this dark leafy green is as a chip. Kale chips are crunchy and lip-smackingly delicious, but unfortunately many store bought varieties are more additives than actual kale. Luckily, Donna Hay has shared her nutritious, fresh and simple sesame-roasted kale with nori salt recipe so you can make them yourself.
Sesame-roasted kale with nori salt
YOU WILL NEED
1 x 350g bunch kale, stalks removed and leaves roughly chopped
2 tablespoons sesame oil
2 teaspoons soy sauce
1 sheet nori (dried seaweed), shredded
2 teaspoons toasted sesame seeds
½ teaspoon togarashi+
1 tablespoon sea salt flakes
½ teaspoon cracked black pepper
- Preheat oven to 200°C (400°F).
- Place the kale, sesame oil and soy in a large bowl and toss to coat.
- Spread out the kale in a single layer on 2 oven trays lined with non-stick baking paper and cook for 6 minutes or until crisp.
- To make the nori salt, place the nori, sesame seeds, togarashi, salt and pepper in a small bowl and toss to combine.
- Sprinkle the kale with nori salt to serve. Serves 4.
+ Togarashi is a Japanese chilli powder. Find it at Asian grocers and specialty spice shops.
Donna Hay’s latest magazine is filled with decadent desserts, simple, hearty dinners and snacks to satisfy this Autumn season. Think flavoursome pumpkin recipes, dazzling baked doughnuts and tasty ramen bowls.