Kale. I like (love) kale in every possible way you can have it. Therefore I was beyond happy yesterday when I visited the amazing Ugglarps Grönt, a renown farm shop in the southern part of Sweden where I was wandering around the unbelievable brassicas fields. There they grow not only kale but every type of brassica that you could think of. Got a lot of inspiration for the upcoming season ot say the least.

Thinking of,  and writing about, kale I wanted to share with you one of my favourite ways to have it - baked until perfectly crisp! To get the kale really crisp you need to have a little trick down your sleeve. Scroll down to read more! 

Crispy kale with nori and sesame

Serves 1-6, all depending on how and when you serve it (as a Friday snack when hanging out with yourself, topping on a salad etc)

Ingredients

250 grams kale

2 tbsp cold pressed coconut oil

2 tbsp sesame seeds, preferably a mix of white and black ones

1 tbsp nori flakes 

1 tsp flakey salt 

How to

Preheat the oven to 200 degrees celsius. 

 Wash the kale and remove the stalk. Tear the leafs in smaller pieces and put on a oven tray. Dry the kale carefully (!) with a clean kitchen towel. This is the secret part, by drying the kale completely before you massage it with the oil the kale will bake and not steam, which will happen if you have wet kale. Baked kale = really crisp. Steamed kale = impossible to get crispy. 

Blend sesame seeds, nori and salt. If you can't find nori flakes you can finely chop a nori sheet, or even better mix in a food processor. Massage the dry kale with coconut oil until every part is covered. Sprinkle with the sesame and nori mixture. Give it a toss.  

Bake in the middle of the oven for 10-15 minutes, until the kale is crisp. Make sure to stay close as the kale can easily burn if in the oven for to long. Toss it around every now and then to get evenly crisp kale. Let cool.