Cheesy wild brassica crisps
This vegan friendly snack is super easy recipe to forage and make for anyone who loves the flavour of mustard. While their taste is quite a neutral one when eaten fresh, cooking wild brassica exudes a decidedly mustard flavour, hence it’s family origin being within the mustards clan. This cheesy version is yum but you can swaop for seasonings such as chili.
Prep : 15 minutes
Cook: 30-45mins
Storage: Yeah, good luck having any last long enough to store.
Serves: That depends on who’s eating them.
Ingredients:
We harvested about 100grams of wild mustard (brassica) leaves.
Olive oil
2 tspns ground sea salt (reduce if desired)
2 tbsps nutritional yeast
Juice of ½ lemon
Method
•Pre heat your oven to 150 degrees
•Separate the leaf from the stalk. Each side of the leaf should tear away easily.
•Tear larger leaves into smaller pieces but be aware that this size will reduce to a quarter of this once cooked so choose your chip size now and adjust.
•Wash your leaves well and place in a clean, dry mixing bowl.
•Pour on enough olive oil to coat all the leaves. Add a little and use your hands to mix. Keep adding a little oil at a time until all the leaves are coated.
•Now add the salt, nutritional yeast + lemon juice and mix well, massaging all the ingredients until the leaves have reduced down. Taste a leaf and adjust seasoning if needed.
•Spread your leaves on a sheet of compostable baking paper laid out on a good sized baking tray. It’s ok to overlap your leaves.
•Place the tray in your oven for 15mins
•Now take your tray out of the oven and turn your leaves. Put back in the over for a further 15mins.
•Repeat the last step once more if you want even crunchier.
•Set aside to cool and reach their full crispy potential. Give your chips a final mix and serve with your fave movie or book.
Hot tip: Have an air fryer? Follow the same instructions up to baking.
Add a layer of kale leaves to the air fryer basket. Cook for 3-5 minutes. Shake the basket and pour kale out onto a cutting board or baking sheet to cool and crisp up. Repeat with remaining kale, working in batches to prevent it from steaming and getting soggy.
