Pretty much everyone and their mom in the Paleo food blogosphere seems to have a recipe for Kale Chips, but what they don’t have is a recipe for Spicy Garam Masala Kale Chips! Kale chips seem to be an obligatory paleo recipe because a) they’re easy to make , b) they’re pretty healthy, and c) they taste pretty darn good. In fact, I was pleasantly surprised when I had my family over for movie night, a 12 and 13 year old included, and they automatically went for the kale chips and didn’t even ask about popcorn until halfway through the movie when we ran out of kale chips.
Just a warning, the heat factor can add up pretty quick, so be careful how much crushed red pepper you add. Also, a good olive oil and sea salt go a long way in this recipe since they’re the primary flavor drivers. And, if you don’t like the taste of Garam Masala, don’t use it. Olive oil and salt taste great too. Garam Masala is an indian spice concoction that can be found in the spice aisle at most grocery stores. Cooks Illustrated recommends Columela or Colavita as the best easily findable supermarket olive oils. Just as a further note, if you live in a humid climate like I do, be careful about leaving these on the counter too long, they’ll lose their crunch!
- Large Mixing Bowl
- nonstick baking sheet (I used a 13×18 from Sur La Table that’s fantastic
- clean hands
- 2 bunches of kale, leaves taken off stems and broken apart as if you were making a salad (Note: One of the great things about this recipe is that it’s very scalable, so if you want to make less or more, just halve or double accordingly)
- Garam Masala (at least 1 tsp or to taste)
- sea salt to taste
- crushed red pepper flakes to taste
- 1.5 TBSP olive oil
- Preheat oven to 350 degrees
- Get out your large mixing bowl, and put in the shredded kale. You may need to make two batches. If you want, get creative on the second batch and experiment with other flavors!
- Add the olive oil
- Add the spices, being careful not to overdo the red pepper
- Using your hands, or a spatula if you prefer, fold the mixture together so that the kale is evenly coated with the olive oil and the spices. Your goal is to have the kale be shiny, but not oily. For reference, see the picture above. If you need to, add a little bit more olive oil until you get this effect. If you add too much, though, the chips won’t crisp up.
- Dump the kale onto the nonstick baking sheet and throw it in the oven for 10 minutes
- Take it out and move it around so it cooks evenly. Then put it back in the oven for another 5-10 minutes depending on your desired crispiness.
That’s it! Definitely one of the easiest and healthiest snacks there is! Other suggestions would be malt vinegar and sea salt, chili powder, cracked salt and pepper. Think of any popular chip flavor and it can be done with kale.