BRM 2017 September 2017 - Page 32

FILL YOUR LIPS WITH CABBAGE CRISPS

They're the old-school kale chips

For us cooking ain’t all about long, complicated recipes and humungous dinners. Sometimes it’s about neat little tricks and delicious snacks that can be taken to work in a lunchbox and consumed alongside a nice cheese and pickle sandwich or similar. Taken from Pure & Simple: A Natural Food Way of Life by Pascale Naessens (Abrams; £16.99), these Savoy cabbage chips (translation: crisps) take minutes to make and are a vegetable and totally one of your five a day, alright?

Preparation: 5 minutes

Cooking time: 7 minutes

Ingredients:

Outer leaves of 1 head savoy cabbage

Fleur de sel

Method:

Step 1: Preheat the oven to 180°c.

Step 2: Pull off the outer leaves of the cabbage (reserve the inner portion of the cabbage for another use). Cut out and discard the thick centre ribs of the leaves. Put the leaves in a bowl, add a generous splash of olive oil, and season with fleur de sel and pepper.

Step 3: Arrange the leaves in a single layer on a baking sheet and bake for 7 minutes, turning the leaves over after 4 or 5 minutes, until crisp.

Step 4: Check them often! You don’t want them to burn (see tip).

Tip: These chips can only be made with the thicker outer leaves of the cabbage – the ones that you would normally discard. Rinse them and pat dry before use.

Tip: Every oven is different: using a convection oven, for example, usually reduces cooking times. Check often! It is always better to bake for a little while longer at a lower temperature.