Name: Kale chips
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: For deep-frying: vegetable oil; 300 gm kale (about 1 bunch), leaves trimmed into large pieces; To serve: pink salt and lemon wedges; Batter; 150 gm plain flour (1 cup); 150 gm rice flour; 150 gm cornflour; ½ tsp each smoked hot paprika and cayenne pepper; 2 egg yolks; 500 ml soda water, chilled (2 cups)

Kale chips

Australian Gourmet Traveller recipe for kale chips by Colin Fassnidge.

Serves 12

Prep

20M

Cook

20M

Total

40M

Ingredients

For deep-frying: vegetable oil

300 gm kale (about 1 bunch), leaves trimmed into large pieces

To serve: pink salt and lemon wedges

Batter

150 gm plain flour (1 cup)

150 gm rice flour

150 gm cornflour

½ tsp each smoked hot paprika and cayenne pepper

2 egg yolks

500 ml soda water, chilled (2 cups)

Method

Main

1.For batter, mix flours together with smoked paprika and cayenne in a bowl, and season to taste. Whisk yolks with 60ml soda and combine with flour mixture. Whisk in remaining soda until batter is a smooth thickened cream consistency. Set aside to rest (30 minutes).

2.Preheat oil in a deep-fryer to 160C. Dip each piece of kale into the batter individually and let excess batter drip off, then carefully place in the fryer (take care, hot oil will spit). Fry 3-4 pieces at a time, turning occasionally, and remove when crisp and golden (1-2 minutes). Drain on absorbent paper then season with pink salt and serve with fresh lemon wedges for squeezing.