Loaded Air Fryer Kale Chips

Dipped in a spiced chickpea flour mix and air-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 - a... Dipped in a spiced chickpea flour mix and air-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.  Read More Read Less
25m
PREP TIME
18m
COOK TIME
18
INGREDIENTS

Servings: 8

Ingredients

  • 8 cups Tuscan Lacinato kale, washed well, stems removed
  • 1 1/2 cups chickpea flour
  • 1 teaspoon McCormick Gourmet™ Garam Masala Blend
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon amchur (mango powder)
  • 1/2 teaspoon salt
  • 2 cups plus 1 tablespoon water, divided
  • 1 container (5 ounces) plain Greek yogurt
  • 1 tablespoon honey
  • 1/8 teaspoon black salt
  • 3 tablespoons prepared mango chutney
  • 1 tablespoon plum sauce
  • 1 tablespoon tamarind paste
  • 2 plum tomatoes, seeded and chopped
  • 1/2 cup finely chopped white onion
  • 1 container (4 ounces) pomegranate seeds
  • 1 tablespoon McCormick® Sesame Seed
  • 1 tablespoon black sesame seeds, optional

INSTRUCTIONS

  • 1 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.
  • 2 Meanwhile, mix yogurt, honey, remaining 1 tablespoon water and black salt in small bowl until blended. Mix chutney, plum sauce and tamarind paste in separate small bowl. Cover and refrigerate sauces until ready to serve.
  • 3 For the Crispy Kale, spray air fryer basket with no stick cooking spray. Preheat on 400°F for 3 minutes. Toss kale with prepared batter to coat. Working in batches, transfer kale to strainer and allow excess batter to drain off, about 1 minute. Place drained kale in air fryer basket, being sure not to overfill—kale should be loose, not packed in basket.
  • 4 Air fry 6 minutes or until crispy and edges are lightly browned, tossing halfway through cooking. Repeat process, coating and air frying remaining kale as directed.
  • 5 To serve, 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.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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