Chaat Me Some Baked Spiced Kale Chips

Do these chips even need an intro? They are so delicious and healthy and honestly a favorite in our house.

I used Indian spices but honestly, you can use seasonings as per your tastes from Fajita, curry powder to Chinese 5 spice.. the choices are limitless.

Kale chips are 85% water and the goal is to bake slowly at a low temp so we remove all the water and they can crisp. Store in an airtight container to keep crispy and will last for a week.

I got creative and also made Kale Chaat which is Indian street food. Chaat or chat is a category of Indian street foods that have the perfect combination of spicy, salty, tangy, sweet, crunchy and oh did I mention exotic. There are endless varieties of foods that are labeled as chaat and they all look and taste just a little different. 

Kale Chaat: Use kale as the base and add some beaten yogurt( I used unsweetened coconut yogurt), diced boiled potatoes, green coriander chutney, tamarind chutney, sprouted moong, diced onions, and a sprinkle of sev, and a dash of red chili powder, salt, and cumin powder. Dig in fast as it gets soggy real quick.

Print Recipe

Baked Spiced Kale Chips

Course: Snack

Cuisine: Fusion

Keyword: Chips, gluten free, indian, Kale, vegan

Ingredients

• 2 bunches Curly Kale
• 2 tbsp Extra virgin oil
• ½ tsp Red Chili powder
• 1 tsp Garlic powder
• ½ tsp Ground pepper
• 1 tsp Chaat masala optional
• ½ tsp Ground Cumin/Jeera optional

Instructions

• Preheat oven to 200 degrees (I like to use convection setting)
• Remove the curly leaves off the stem
• Wash and dry the leaves
• Lay the leaves on a baking sheet (without overlapping)
• Bake for25-30 mins or until they are crispy. Baking times vary by oven.
• Quickly toss and bake again for 2 mins
• Store in an open container so the chips stay crisp.

Print Recipe

Quick & Easy Kale Chaat

Twist On Indian chaat

Course: Appetizer

Cuisine: Indian

Keyword: chaat, gluten free, indian fusion, Kale, Snack, vegan

Author: RGK/FootprintTheWorld

Instructions

• Use Kale as the base and add some:

  beaten yogurt (can use dairy free yogurt) ,

  diced boiled potatoes,

  green coriander chutney,

  tamarind chutney,

  sprouted moong,

  diced onions, and a

  sprinkle of sev, dash of red chili powder, salt, and cumin powder.
• Dig in fast as it gets soggy quick.

As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.

This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.