First, I’ve gotta start with… “you do know crispy seaweed is not actually seaweed, right?”
Because for the longest time, I refused to even try this stuff thinking it was seaweed. And if you’re thinking the same, you are totally missing out!
How To Make Crispy Seaweed
- 1/2 bag of curly kale
- 1 tsp of sesame oil
- Frylight spray
- 1 tsp sugar or granulated sweetener
- 1/4 tsp salt
- Sprinkle of Chinese 5 spice powder
(Don’t try to substitute the sesame oil for a low-cal alternative. It’s the sesame oil that brings out the unique taste in this dish!)
Pre-heat your oven to 180C (fan-assisted).
Begin by chopping your curly kale as fine as possible.
(I find that using a wide-blade knife and rolling bunches of the kale in your fingers the easiest and quickest way).
In a wok, heat the sesame oil and swirl around the bottom of the pan to get an even coating.
Add your kale and toss around to lightly coat the leaves.
Cook for one minute stirring so the bottom layer doesn’t burn.
Spread the wok’d kale in an even layer on a non-stick baking sheet and spritz with Frylight.
Place in your pre-heated oven and cook for 1-2 minutes, making sure it doesn’t burn.
Remove from oven, sprinkle with a little Chinese 5 spice powder, 1 teaspoon of sugar and a generous sprinkle of salt.
Toss to coat evenly and transfer to a serving bowl.
Go to: egg ‘fried’ rice
Go to: Chinese style pancake wraps
I follow the Extra Easy plan on Slimming World. If you do too, you can enjoy this crispy seaweed takeaway for just 2 syns per portion. Or just 1 syn if using sweetener. (Recipe makes 2 portions at 4 syns total).
Do you have a favourite Slimming World fakeaway?
Scroll down the page and tell me yours in the comment section below!