Recipe Courtesy of Asian Food Network
Salted Egg Kale Chips
The Asian egg sensation is now paired with kale, and it doesn't disappoint. The superfood is baked in buttery goodness, curry leaves, the heat of chillies and the super side-kick -creamy umami-filled salted eggs. Need some sweetness? We used gavia instead, it's a sugar replacement and a rare sugar equivalent. But other sugar replacements work too. Be warned though, it's addictive and absolutely keto-friendly.
- Difficulty: Easy
- Preparation: 10 min
- Cook: 30 min
- Clean up: min
- Steps: 5 steps
- 13 Ingredients
- Difficulty: Easy
- Steps: 5 steps
- 13 Ingredients
- Preparation: 10 min
- Cook: 30 min
- Clean up: min
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Instructions
1. Prepare kale leaves
Pull the kale leaves off the centre ribs in large pieces.
Put them on a lined baking tray.
2. Flavour kale leaves
In a small bowl, mix the butter, oil, spices and salt.
Pour spice mixture over the kale and rub the leaves until each one is evenly coated
3. Bake kale leaves
Arrange the leaves and bake for 12 minutes until crisp but still green.
Cook the leaves.
4. Steam and mash salted egg yolks
Steam the salted egg yolks for 15 minutesuntil they are cooked.
Remove from steamer and mash them with a fork. Set aside.
5. Fry curry leaves, chili and salted egg
Using medium heat, melt butter in pan.
Add curry leaves, chilli, salted egg, salt and sugar.
Fry until fragrant and well mixed and paste should be slightly dense and creamy.
Add in the Kale chips and toss till they are all evenly coated.
Remove and serve.
Plate and Serve!
