When it comes to snack foods there are two things I absolutely can’t live without. One is Kale Chips (I’m such a cliche, I know) and the other ones are Grissini & Dip. Both are terribly easy to make, and also very quick. I have a very old recipe for homemade Savoy Cabbage Chips here, that works great with Kale as well.
But, now I have found a way to combine the two, Kale Grissini. They are so easy to make it’s stupid and so delicious, you won’t be able to stop eating. Making your own Grissini is also a great way to start getting more comfortable with yeast. I used to be terrified of any recipe containing yeast but with a little bit of practice, I was able to get rid of my fear.
Makes about 30-40 Grissini
- 2 stalks of kale
- 2 tbsp of dry basil
- a pinch of garlic powder
- 1 sachet of yeast
- 2 cups or 220g of flour
- 2 tbsp coarse sea salt
- a pinch of sugar
- 4 tbsp olive oil
- 1 cup or 250ml of warm water
- Preheat the oven to 140°C.
- Remove the kale leaves from the stems and chop them into very small pieces.
- Place them in the oven for about 15-20 mins. or until completely dry.
- Now grind the kale into a small powder using your hands and then mix the kale powder with the dry basil and garlic.
- In a small bowl mix the yeast with about 2-3 tbsp of warm water, whisk and set aside.
- In a large bowl mix the flour with the sugar, the kale and herb mix and the salt.
- Now add the olive oil and water and yeast mix until it comes together and then knead for about 10 mins, add more flour if the dough is too sticky.
- Place the dough back into the bowl and cover with a damp towel and let it rise in a warm place for 40 mins.
- Preheat the oven to 200°C.
- Roll the dough out flat on a floured surface and cut into about 1cm wide and 15 cm long strips and then roll them into little grissini.
- Place on a tray lined with parchment and bake for 15 mins, then flip and bake for another 5.
Pea and Basil Dip
- 1 1/2 cups or 300g white beans
- juice of 1/2 lemon
- 1 tbsp of water
- 1 small clove of garlic
- a small handful of basil
- 1 cup or 130g of peas
- salt & pepper to taste
- Place all of the ingredients, except for the peas, into a small food processor and blend until smooth.
- Now add the peas and pulse a few times, so the peas are still a bit chunky.
- Garnish with some chopped basil and whole peas and serve together with the Grissini.