Crispy kale oatcakes - makes approx 8 medium. Adding linseed into your diet has potential health benefits including improving cardiovascular and lung health, lowering cholesterol, blood pressure, and improving hair. After trying various kale chips recipes, I stopped with this one as it was one of the quickest and resulted in perfectly crispy chips. It is an amazing healthy snack that takes no time to prepare and is a great healthy alternative to potato chips.
Gently transfer it to a platter to cool.
Great on an oatcake, with veggie sticks or some multigrain toast.
Kale takes the place of the more commonly used cabbage in this dish and makes for a wonderfully crunchy, flavourful kimchi.
You can cook Crispy kale oatcakes - makes approx 8 medium using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Crispy kale oatcakes - makes approx 8 medium
- You need 2 cups of porridge oats.
- You need 1 cup of plain flour (sometimes I use rye).
- Prepare 3/4 tsp of baking soda.
- It's 4 1/2 oz of butter (melted).
- It's 2-3 tbsp of hot water.
- It's 3-4 leaves of kale.
- It's of Olive oil.
- It's of Seasalt.
Kale chips are a healthy, delicious snack. However, they're infamously tough to store. Keeping them crispy starts before you even prepare them. The key to keeping kale chips crispy is to make sure your leaves are totally dry before you prepare them.
Crispy kale oatcakes - makes approx 8 medium instructions
- Put oven on at 180 deg fan.
- Prepare kale by shredding into strips,do not use the hard centre piece. Toss in olive oil,sprinkle with sea salt and bake on tray in oven tell crisp. Ensure do not over lap pieces for cooking or will not crisp up. One crisp remove from oven and crunch up,leaving in a bowl until ready to add to oatcake mix..
- In a bowl sieve flour, and add baking soda, melted butter, crispy kale. Add 3 tbsp of hot water and using your hand bring mixture together to get a workable mix that can be rolled out, if you feel it needs more water to bring together add another tbsp..
- Roll out mixture on a floured surface and cut out your oatcakes, I use a medium cutter and get 8 oatcakes. You don,t need to use a shaped cutter, you could cut squares or even triangles using a knife..
- Put your oatcakes onto a greased oven tray and bake in the oven 180 deg fan for 25 mins..
- If you prefer your oatcakes plain, omit the kale and add 1/2 tsp of salt to oatcake mix. Enjoy..
A crispy, buttery crust surrounds the creamy and tender center of these Scottish oatcakes, Chef John's yummier alternative to ordinary brunch pancakes. Make-Ahead Breakfast Minis to Save Your Mornings. Bring oats and heavy cream to a simmer in a pot over medium-high heat. If you can, get organic or from a farmers market. Here's the "how to" for these savory sautéed greens.
