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.
gluten-free, Indian, vegan
AuthorThe Grateful Grazer
4cupskale leavesstems/ribs removed and torn into pieces (kale will shrink, tear into pieces that are slightly larger than desired chip size)
2tspgaram masala or curry powder
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.
This recipe originally appeared on GratefulGrazer.com.