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 in a large heavy-based saucepan to 180°C (350°F). Deep-fry the leaves in small batches until crisp. Drain well and set aside. Once cool, store in an airtight container until required. It’s important to do this step on the day of serving.
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