Time: 10 min.
Complexity: easily
Servings: 4

Tearing the leaves and deep-frying them is practically all it takes to make crispy kale "chips." Those who try this dish will likely no longer need instructions, as it's quite simple. Those who haven't yet discovered kale "chips" might enjoy the following recipe.

Ingredients:

• 1 bunch kale (about 700 g)
• 1 bunch fresh cilantro, leaves only
• Rapeseed oil for deep frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

kale, cilantro

We recommend

Preparation:

Step 1
• In a large heavy-bottomed saucepan, heat a 5–8 cm layer of oil to 170 degrees Celsius.
Step 2
• Wash the cabbage thoroughly and remove the stems. Tear the leaves into large pieces and dry them either in a salad spinner or on paper towels.
Step 3
• Drop 5–7 leaves at a time into the hot oil and fry until crisp and almost translucent (60–90 seconds). Place on a wire rack lined with paper towels to drain. Season with salt while the leaves are still hot.
Step 4
• Fry the cilantro leaves for a few seconds and drain on the same grill. Season with a little more salt than the kale. Serve as an appetizer or side dish.

Votes: 1