I’ve been buying a lot of cauliflower lately and I’ve discovered that the leaves can be used to make tasty baked chips, sort of like a kale chip. They even remind me a little of the seaweed chips I used to buy in New York City. I miss those. I liked the spicy ones. Maybe next time I will add some spice to my baked cauliflower leaves.
This weekend, I also included the leaves from a head of romanesco broccoli as they looked the same. Romanesco broccoli is the funky looking one with all the spirally points. It’s in the cauliflower family and in Lazio, it’s used in a traditional soup made with skate fish. I’ve never cooked a skate, maybe one day. For now, the romanesco broccoli made it into a pasta dish over the weekend and onto sandwiches made with some leftover chicken.
While these baked chips aren’t Italian, a diet rich in veggies certainly is, and as most of the cauliflower ends up in my pasta, I think it fits here.
Baked chips made from cauliflower or romanesco broccoli leaves
- Cauliflower or romanesco broccoli leaves
- Olive oil
- Preheat oven to 350°F (180°C) and line a baking sheet with waxed paper.
- Slice the leaves off the thick stalks, wash and cut into chip-sized pieces.
- Coat the leaves with a thin layer of olive oil, season with salt, and place on the baking sheet. Make sure the leaves do not overlap, or if they do, I sometimes bake for a few minutes until they start to shrink as they dry out and make more room and then space them out.
- Bake until crispy but keep an eye on them to make sure they don’t burn.