India x USA

Masala kale chips

Name: Masala kale chips
Total time: 30 min
Yield: 3 servings
Cuisine: Fusion
Ingredients: 1 bunch stems removed kale; 1 tbsp olive oil; 1 tbsp besan (chickpea flour, gram flour); 1 tsp chaat masala; 1/4 tsp dry mango powder; 1/4 tsp red chilli powder (indian red chili powder); a pinch salt; 1 tsp lemon juice

Kale chips that finally taste of something: besan, chaat masala and amchur.

30 minTime

4 gProtein each

mediumSpice

Kale goes chatpata3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

94kcal

4 gprotein

3 gfibre

30minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Kale1 bunch, stems removed

Olive oil1 tbsp

Besan (chickpea flour, gram flour)1 tbsp

Chaat masala1 tsp

Dry mango powder¼ tsp

Red chilli powder (indian red chili powder)¼ tsp

Salta pinch

Lemon juice1 tsp

Method

5 steps

1Heat the oven to 150°C and line two trays.
2Strip the kale leaves off the thick stems. Wash, tear into large pieces and dry completely in a towel or salad spinner.
3Massage the leaves with the olive oil and lemon juice. Sprinkle over the besan, chaat masala, dry mango powder, red chilli powder and salt and toss.
4Spread in a single layer and bake 15 to 20 minutes, turning the trays halfway.
5Cool 5 minutes on the trays and eat the same day.

Serve it like this

Pile into a wide bowl and sprinkle a final pinch of chaat masala and a squeeze of lemon.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Masala kale chips

Make it your way

Ingredients

Method

Make it a meal