Kale chips are one of the healthiest snacks loaded with many essential nutrients and an ideal low-calorie snack. Here I have added an Indian twist to these with besan and spices and very less oil. These comes in handy when we are craving for something spicy to snack on without any guilt.
- Kale, 1 big bunch.
- Besan, 2 tablespoons.
- Turmeric powder, a pinch.
- Chili powder, ½ teaspoon.
- Ginger-garlic paste, ¼ teaspoon.
- Salt, ¼ teaspoon.
- Asafetida, a pinch.
- Oil, 1 tablespoon.
Make a thick slurry paste of the besan, turmeric powder, asafetida, chili powder, oil, ginger garlic paste, salt and water of around a tablespoon to two and keep aside. Tear or cut the kale leaves out of the stalks and tear them to medium-size pieces that are easy enough to hold when baked. Pour the besan mixture over the kale leaves and toss them around well so the mixture coats the kale leaves evenly. Arrange them on a greased cookie sheet by spreading them out. Bake them at a preheated oven at 350 degrees for 15-25 minutes until the leaves are crisp.
Note: If the kale leaves are not crisp enough by this time since each oven settings may differ, we can always put them back in the oven a couple more minutes, keeping an eye them, so as not to burn the leaves and bake the leaves until they are crispy.