Pic of Cavolo nero crispy seaweed

Cavolo nero crispy seaweed

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Cavolo nero crispy seaweed

Side Serves 4 20 min
This is a quick and tasty approach to cavolo nero (or black kale), and tastes just like the crispy seaweed you would find on the menu in a Chinese restaurant or takeaway. Serve as a snack with an ice-cold beer, or as a side to an Asian feast. The sesame seeds are a really nice finishing touch. You could also try adding a little finely chopped fresh chilli too, if you fancy.


  • 1 bunch of cavolo nero
  • 2 tbsp of olive oil
  • 2 tbsp of sesame oil
  • Good pinch of salt
  • 1-2 tbsp sesame seeds
  • Finely chopped chilli (optional)
Image of Cavolo nero crispy seaweed


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Preheat your oven to 160 °C.
  • Step 2

    Remove the stalks from the kale, then roll up the leaves and finely slice them, so you have thin shreds of kale.
  • Step 3

    In a bowl, mix the shredded leaves with salt and the olive and sesame oil, mixing well to ensure the leaves are coated.
  • Step 4

    Arrange on grease-proof paper on a baking tray, spreading the leaves out evenly so they can crisp up in the oven.
  • Step 5

    Roast for between 8-10 minutes, checking often and mixing to turn the leaves.
  • Step 6

    Meanwhile, toast some sesame seeds in a dry frying pan. We recommend 1-2 tbsp, depending on your taste. Stir continuously to stop them catching. Remove from the heat when done.
  • Step 7

    When the kale is crispy all over, it’s done. Sprinkle with the toasted sesame seeds and serve.

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