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Easy
Published 2014
Bring a saucepan of water to the boil, season with sea salt and add the amaranth leaves. Blanch for 10 seconds then refresh in iced water. Squeeze the leaves to remove any excess water. Spread the leaves out on a silicone baking mat on a baking tray, place in a dehydrator or 100°C (200°F/Gas ½) oven for approximately 2 hours until the leaves are dry and brittle.
Heat the grapeseed oil i