Dipped in a spiced chickpea flour mix and baked or fried to a crispy crunch, these irresistible kale chips prove that nuanced flavors, including plant-based ones, can be craveable and delicious. Finish with a drizzle of each - mango-tamarind chutney and cool black salt yogurt - and a pop of pomegranate and sesame seeds to really dial up the purposeful layers of flavor in every bite.
Ingredients
- Black Salt Yogurt Sauce
- 1 tablespoon water
- 1 container () Greek yogurt plain, 5 ounces
- 1 tablespoon honey
- 1/8 teaspoon Black salt
- Mango Tamarind Chutney
- 3 tablespoons prepared mango chutney
- 1 tablespoon plum sauce
- 1 tablespoon tamarind paste
- Crispy Kale
- 8 cups tuscan lacinato kale well, stems removed, washed
- 1 1/2 cups chickpea flour
- 2 tablespoons corn starch
- 1 teaspoon mccormick Gourmet™ garam masala seasoning
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon amchur (mango powder)
- 1/2 teaspoon salt
- 2 cups water
- oil for frying
- Garnish
- 2 plum tomatoes and, chopped, seeded
- 1/2 cup White onion, finely chopped
- 1 container () pomegranate arils, 4 ounces
- 1 tablespoon Sesame Seeds, White
- 1 tablespoon Sesame Seeds, Black
Nutrition Information
(per serving)
Dipped in a spiced chickpea flour mix and baked or fried to a crispy crunch, these irresistible kale chips prove that nuanced flavors, including plant-based ones, can be craveable and delicious. Finish with a drizzle of each - mango-tamarind chutney and cool black salt yogurt - and a pop of pomegranate and sesame seeds to really dial up the purposeful layers of flavor in every bite.
Key products
Instructions
Black Salt Yogurt Sauce
- Mix yogurt, honey, 1 tablespoon water and black salt in small bowl until blended. Cover and refrigerate until service.
Mango Tamarind Chutney
- Mix chutney, plum sauce and tamarind paste in separate small bowl. Cover and refrigerate until service.
Crispy Kale
- Pat kale dry with paper towels. Cut into strips about 2 inches wide. Mix flour, corn starch, Garam Masala, garlic powder, amchur and salt in large bowl. Add 2 cups of the water, whisking until well blended. Let stand 2 minutes.
- Heat deep fryer to 375°F. Toss kale with prepared batter to coat. Working in batches, transfer kale to strainer; allow excess batter to drain off, about 1 minute. Place drained kale in fryer basket, being sure not to overfill—kale should be loose, not packed in basket.
- Fry kale until crispy and edges are lightly browned, tossing halfway through cooking and separating with tongs as needed. Repeat process, coating and frying remaining kale as directed.
Service
- Arrange Crispy Kale on a large serving platter. Top evenly with onion and tomato. Drizzle with yogurt sauce and chutney. Sprinkle with pomegranate and sesame seeds. Serve immediately.
