Masala Kale Chips Recipe


Here’s a recipe for an inexpensive, super easy and delicious snack. My husband Lulu and I usually love munching on snacks late in the evening and kale chips are a great way to do so guilt-free.

Kale chips are nutritious and low in calories with fewer than 50 calories per serving. I flavored the chips with Indian spices and Meyer lemon zest. You can find a similar recipe in my latest book, Haute Potato, made with waffle potato chips instead.

1. Info for Masala Kale Chips Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Masala Kale Chips Recipe

  • 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

3. Directions:

  1. Preheat the oven to 375°F. 
  2. 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. 
  3. 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.
  4. 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.

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