Spicy and full of flavor from tahini, garam masala, and turmeric, these curried kale chips are a delicious healthy snack or crunchy topping for soups and rice bowls. I used my new dehydrator for this recipe but also provide oven instructions in the recipe notes!
I’ll admit, I’ve been a little obsessed with my dehydrator ever since I brought it home from the store a couple weeks ago. With tailgating season upon us, it was the perfect time of year to add it to my arsenal of kitchen tools.
Fruit and veggie chips are one of my favorite healthy tailgating snacks (you’d be surprised by how much even the non-health nuts at the party love ’em too). I’ve been experimenting with chips of the beet, sweet potato, pear, and kale variety but must say, there’s just something about kale…
Kale is crunchy, pairs well with a number of spices, and is relatively quick to dehydrate. It’s also rich in vitamins K, A, and C and also contains tons of healthy fiber. Phytonutrients in this cruciferous vegetable have been shown to have anti-inflammatory and antioxidant properties, support our natural detoxification system, and decrease risk for a number of specific cancers (including breast, prostate, colon, and ovarian) (1).
Preparation couldn’t be easier. I just tore chip-sized kale leaves off of the stem/rib and added them to a large mixing bowl. (Know that they will shrink a bit once they lose their moisture so tear into pieces that are a bit on the larger side.)
I then whisked together the sauce in a separate bowl. I decided to give my kale chips some Indian flavor with garam masala and turmeric but you could use a number of different herbs and spices. I like my kale chips with a bit of a kick so I added 1/4 teaspoon of cayenne pepper but feel free to omit (or add more!) based on your taste preferences.
Once the sauce ingredients are mixed together, add it to the kale and mix until all of the kale leaves are coated. I found that using my hands was the easiest and quickest way to do this – just be sure to wash them immediately afterward because turmeric will stain anything and everything bright yellow!
I then spread the chips on my dehydrator trays and dehydrated on medium for about 3 hours. Chips should be completely dry and nice and crunchy once they’re finished.
These guys are definitely coming with me to my next tailgating party. (Come to think of it, they really are the perfect green and gold snack!) As a bonus, they’re also super tasty on top of salads, soups, and what I like to call “one-bowl-wonders” (aka Buddha/macro bowls).
[Tweet “The perfect healthy tailgating snack: Curried Kale Chips!”]
- 4 cups kale leaves stems/ribs removed and torn into pieces (kale will shrink, tear into pieces that are slightly larger than desired chip size)
- 1/4 cup tahini
- 2 tsp garam masala or curry powder
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 tbsp water
- Power on dehydrator or preheat oven to 250º F or lowest possible heat. Combine ingredients in a large mixing bowl and then spread kale pieces on dehydrator trays or lined baking sheets. Dehydrate (or bake in oven) for 2-3 hours or until crispy. Enjoy immediately or store in an airtight container for up to a week.
To prepare in the oven, spread on a baking sheet and bake at 250º F for 1.5-2 hours.