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Cavolo Nero crispy seaweed

The Delight of Crispy Seaweed

Who doesn’t love the feathery crunch of crispy seaweed from a Chinese restaurant or takeaway? This sweet and salty, moreish snack has the ultimate mouthfeel. Once I realized that this could be reproduced at home using the humble brassica family, it became a staple in my kitchen. It’s actually easier than you think, and probably a lot better for you!


Choosing the Right Greens

You can make crispy seaweed from any type of cabbage or kale, but the best version I’ve tried uses Cavolo Nero. Its dark, dramatic, bubbly leaves create a wonderful texture, and anything that dark green has to be good for you, right? It’s also a rather winter-hardy vegetable. Despite planting my crop in May, it’s still going strong. It has produced its main crop, but there’s enough life in the plants to keep me supplied with small bunches of leaves whenever I fancy a nibble on this delicious snack.


Why Cavolo Nero?

Cavolo Nero, also known as black kale or Tuscan kale, is a nutrient powerhouse. Rich in vitamins A, C, and K, as well as antioxidants and fiber, it’s a fantastic addition to your diet. Its robust leaves hold up well to baking, resulting in a crispy, satisfying snack that’s both healthy and delicious.


Crispy Seaweed Recipe

Ingredients:

  • A good bunch of cavolo nero leaves

  • 1/2 teaspoon salt

  • 1/2 teaspoon sugar

  • 1/2 teaspoon five-spice powder

  • A good grind of pepper

  • Vegetable oil or light olive oil


Equipment:

  • Large baking tray

  • Large mixing bowl


Instructions:

1. Preparing the Leaves

Wash the cavolo nero and leave it to dry completely, or wipe well with a clean cloth. The leaves must be dry before you attempt to crisp them up properly. Any moisture will prevent them from achieving that perfect crunch.

2. Preheating the Oven

Preheat your oven to 190°C (375°F). A hot oven is crucial for getting the leaves crispy without burning them.

3. Trimming and Shredding

Trim off the stalks and remove the central stem if it’s quite thick, as this can be tough and won’t crisp up in the same way. Shred the leaves into pieces. This will be the ultimate size of the snack, so make them the size you want to eat!

4. Oiling the Leaves

Place the shredded leaves into a large mixing bowl. Sprinkle with oil and massage it thoroughly into the pieces. You need just enough oil to coat the surface lightly. This step ensures that the leaves crisp up evenly in the oven.

5. Baking

Once coated, place the leaves onto the tray and spread them into a single layer. If the pieces overlap, they will not crisp up. Bake for 10-15 minutes, depending on the size of your pieces. Turn once during cooking. Once baked, they should be crisp and brittle.

6. Seasoning

Remove from the oven and let cool for a couple of minutes. Season with salt, sugar, five-spice powder, and a grind of pepper. Gently mix and serve with your favorite Chinese meal, or just eat as a snack – it’s so delicious it won’t last long!


For an extra kick, try adding a pinch of chilli powder to the seasoning mix, or simply experiment with different types of kale or cabbage to find your favourite.


Enjoying Your Homemade Crispy Seaweed

This homemade crispy seaweed is perfect as a snack or as a side dish to complement your favorite Chinese meals. It’s a healthier alternative to the deep-fried version you might find at restaurants, and you can tweak the seasoning to suit your taste. Whether you’re enjoying it on its own or as part of a larger meal, this crispy seaweed is sure to become a favorite in your household.


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