Servings: 6 servings
1 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.