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.
Course Snack
Cuisine gluten-free, Indian, vegan
Prep Time 5 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours5 minutesminutes
Servings 4
Author The Grateful Grazer
Ingredients
4cupskale leavesstems/ribs removed and torn into pieces (kale will shrink, tear into pieces that are slightly larger than desired chip size)
¼cuptahini
2teaspoongaram masala or curry powder
½teaspoonturmeric
½teaspoongarlic powder
¼teaspooncayenne pepper
2tablespoonwater
Instructions
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.
Notes
To prepare in the oven, spread on a baking sheet and bake at 250º F for 1.5-2 hours.