Roast the whole head of garlic in the oven until soft. Allow to cool, then squeeze the garlic from the skin. Mash until smooth.
To make the mayonnaise, place the egg yolks, mustard and vinegar into a medium sized bowl
Whisk together until blended
Gradually start adding the oil in a thin stream, whisking all the time until the mayonnaise is thickened to your desired consistency. The more oil you use, the thicker it will be but go easy and do not add it too fast otherwise it may curdle.
Add a little salt to taste. A squeeze of lemon can also be added if liked. Stir in the mashed roasted garlic.
To make the kale crisps, preheat the oven to 160 degrees Celsius.
Strip the kale leaves from the stalks and wash. Drain on paper towels.
Place the kale leaves onto a baking tray and drizzle with the olive oil. Gently toss through to mix.
Put the kale into the oven and cook for 10 to 15 minutes or until the kale leaves are crisp but not browned.
Remove from the oven and sprinkle with the sea salt and seaweed flakes.
Transfer to serving dish and serve with the roasted garlic aioli.