Baked Tuscan Kale Chips with Tandoori Spice, Lemon, Yogurt & Gram-Flour Crust
Snacks... little bits of nothing... tasty silliness we eat to pass the time... and usually then regret having eaten as they are usually as naughty as they are nice... sigh!
But not these here! Ultra healthy, super tasty, quick and easy and delicious... you and your friends may just love these as much as I did! And that would be... a lot!
Yes, I know... yet another kale recipe! And yes... I know- yet another kale chip recipe! But with this spicy coating, the lemon and gram flour crust- they really ARE different... and they really are great too!
I had 7-8 leaves of that delicious Tuscan kale from last night, and simply needed to add 1 heaped tablespoon of gram (chick-pea) flour, 1 heaped tablespoon of plain yogurt, 1 lemon, 1 heaped tablespoon of tandoori spice and a little salt and pepper to transform them into a great little bowl of chips!
These are chips for grown-ups... wonderful with a beer, a scotch or a gin & tonic... or a wine, champagne or cocktail for that matter- lol!
Start off by mixing the flour, tandoori spice, the finely shredded zest of the lemon and some salt and pepper together.
Then wash the kale, shake it dry, add the yogurt and lemon juice and mash it together a little to get it nicely coated all over.
Allow to sit for a few minutes whilst you turn on the oven to get nice and hot.
Lay the pieces out with plenty of space in-between so that the leaves dry out nicely and bake at 180°C for 4-5 minutes, then flip the pieces over and continue baking for a further 9-10 minutes until the leaves are crispy and aromatic.
Miraculously, after initially turning soft (hence flipping them over after 5 minutes, so that they do not stick to the tray), the kale leaves then dehydrate and become light and crisp and crunchy as can be... who knew?
I love the Indian spice- so different, so delicious and so much fun!