Crispy, crunchy, and oh-so-satisfying, these chips will fill you up without any of the extra sodium or preservatives.
When I was in first grade, one day I opened my lunchbox. It was an assortment of spinach and kale leaves, half a sandwich, and some juicy orange slices. I immediately dug in, but some boy next to me said, "Ew, you eat greens?"
"Ew, you don't?" is what I should've said. But me, being the clueless first grader I was, gave him a dirty look, picked up my lunch, and moved to another table. Although, I had to get my revenge. So, as I stood up and began walking away, I gave him a well-aimed shove.
(Still disproportionately proud of that to this day.)
I honestly don't understand why people don't like veggies. They're fresh, have a mild flavor, and delicious! But maybe I'm just saying that because I've grown up eating them all my life.
Anyways, if you know any vegetable haters(perhaps even yourself?), this is the recipe for curing that. You'll never say "ew" to a bunch of kale again! They're crispy, crunchy, and nutritious! Waaaaaay better than snacking on an expired packet of Lays.
Kale is super nutrient rich, like a lot of other leafy greens. It boasts a TON of vitamins A, C, K, D, and B6. Not to mention, it contains adequate amounts of calcium, copper, manganese, iron, and potassium. If I'm even being honest, the list goes on...but this alone is enough for me.
After trying numerous bags of kale chips from the store, I tried to make them at home- and this is the result! Just a couple tips:
- Don't be afraid to season. These chips, just like many other vegetable-baked-goods, often end up underseasoned, so be bold with that salt and garlic powder! That being said, they did turn out too salty in my first variation, so don't drown it in sodium either.
- Less is more. The chips seem like they're barely done in the oven sometimes, but if you let them sit for a couple minutes at room temp, they'll be perfect!
- The tahini is optional, but if you have it on hand, it makes a unique addition! If you want to try peanut/cashew butter instead, I would suggest putting it on half or a third of the chips and seeing how they turn out.
And honestly, if you mess up, it's no big deal! The first time I tried making these, they were waay too salty. So we used them as a seasoning/topping for rice dishes! So if yours don't turn out great the first time, just know that they won't go to waste:)
Note: Ingredients with * are optional.
Course: Snack, Sides
Author: Prachi Marfatia
Serves: 2-3 bowls
1 bag(about 7oz/200g) kale, washed and completely dry
2 tsp neutral oil(like olive)
1/2 tsp salt
1/8 tsp hing (asafoetida)
1/8-1/4 tsp chili powder, depending on spice preference
2-3 tbsp Parmesan cheese(granules are the best type for this)
1 tsp tahini(sesame seed paste)*
1/2 tsp garlic/onion powder*
additional spices of choice(paprika, cumin, etc.)*
Preheat oven to 300°F. Make sure your kale is completely dry, then transfer to a bowl. Pour on the oil and tahini, if using, and "massage" the kale thoroughly. Add all of the other ingredients and mix thoroughly to combine. Place on a tray in a single layer and bake for 10-15 minutes, flip, and keep for ~10 minutes. Remove and place at room temp. for a couple minutes, then enjoy!
P.S. : I highly recommend you put these in a bowl and eat with a spoon. Your mom will thank you.