Sides

Crispy Seaweed Kale Chips

5 mins
Prep
12 mins
Cook

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Ingredients

  • 200g fresh curly kale, stems removed and leaves torn into bite-sized pieces
  • 1.5 tbsp olive oil or melted butter
  • 1 tsp dried dulse seaweed flakes (or fine sea salt)
  • 1/2 tsp garlic powder

Method

  1. Preheat your oven to 180°C (160°C fan) or prepare your air fryer.
  2. Ensure the torn kale leaves are washed and humanly as dry as possible (any water will cause them to steam instead of crisp).
  3. In a large bowl, toss the dry kale leaves thoroughly with the olive oil, seaweed flakes, and garlic powder, massaging the oil into the crevices of the leaves with your hands.
  4. Spread the kale leaves out in a single layer on a baking sheet (or in an air fryer basket).
  5. Bake for 10-12 minutes (or air fry at 160°C for 6-8 minutes), watching closely, until the leaves are completely crisp and paper-thin but still green. Serve immediately.

An ultra-fast, crunchy, green side dish replicating the traditional coastal elements of Ireland. Curly kale leaves are tossed in oil and seasoned with umami-rich dried dulse or sea salt flakes.