Masala Kale Chips Recipe
Kale chips are nutritious and low in calories with fewer than 50 calories per serving. I flavored the chips with Indian spices and Meyer lemon zest. You can find a similar recipe in my latest book, Haute Potato, made with waffle potato chips instead.
Yields: 6 servings1 bunch fresh kale (8 cups)
2 tablespoons olive oil
¼ teaspoon sea salt
1 teaspoon lemon zest
1 cardamom pod
⅛ teaspoon cumin seeds
⅛ teaspoon coriander seeds
⅛ teaspoon nutmeg
⅛ teaspoon red chili powder, to taste
⅛ teaspoon cinnamon, freshly grated
⅛ teaspoon turmeric
¼ teaspoon black pepper, freshly ground
Preheat the oven to 375°F.
Preparing the kale: Wash the raw kale thoroughly in several baths. Remove and discard the fibrous and older parts of the stems. Break the leaves into 3-4" pieces. Pat dry with a towel.
Making the masala spice mix: Extract the seeds from the cardamom pod. In a mortar and pestle, grind the cardamom seeds. In a small pan, over high heat, dry toast and constantly stir the cumin seeds and coriander seeds for 2 minutes. Remove from the stove and add the turmeric, cinnamon, red chili powder and nutmeg. Transfer to the mortar and pestle with the cardamom and crush into a fine mill.
Drizzle the kale with 2 tablespoons olive oil. Sprinkle with lemon zest, salt, the masala mix and black pepper. Toss well. "Massage" the leaves to make sure they're well seasoned. Brush 3 baking pans with a little oil. Divide into 3 equal portions and spread the leaves onto the pans. Bake for 12 minutes until dark green and crispy (I baked all the sheets at the same time, each one one a separate rack.
Let cool to room temperature and serve with nuts such as almonds or pistachios or store the chips in an airtight container until ready to serve.
If you don't have kale on hand, you could use any other greens such as collard greens or mustard greens (any leafy greens).Published By: on March 8, 2013.