Gastronomixs

Kale crackers

Most types of cracker take quite a while to make, but these kale crackers are an exception.

Creation by Thijs Griffioen, student of Cas Spijkers Academie, Boxmeer, the Netherlands.

Kale crackers

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Ingredients

300

g

clear chlorophyll water from kale

160

g

tapioca flour

30

g

kale chlorophyll

10

g

salt

Preparation method

  • Put the kale water, salt, and tapioca flour in a thermo blender and cook at 90°C.
  • When the thermo blender starts rotating with more effort, add the chlorophyll. Mix briefly.
  • Spread the mixture as thinly as possible onto silicone paper and leave to dry under heat lamps for a couple of hours.
  • Then deep fry in oil at 180°C. 

Serving suggestions

  • Serve as a snack to accompany an aperitif or as a garnish with various dishes.
  • The kale crackers go well with potato and bacon.

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