We hear everyone on the block these days is making kale chips. And why not!? Kale boasts many fine attributes including it’s an antioxidant, high in iron, vitamin C, helps the body with detoxification and is anti-inflammatory. Surely the list goes on!
Nutrition gurus place this wonderful veggie on the top of their most healthy food trends for 2014. Kale is only going to get more popular from here forward!
Here’s one version of Indian spiced kale chips, using Arvinda’s Tandoori Masala.
Make a batch weekly and change flavours according to your palate. Variety is the spice of life!
Kale Chips…Arvinda’s-style! – Tandoori Spiced Kale Chips with Turmeric
2 heads kale, washed and trimmed
1/4 cup cashews, finely ground (optional)
2 tbsp. Arvinda’s Tandoori Masala
1 – 2 tbsp. oil
1 tbsp. scallions, finely minced
1 clove garlic, finely chopped
1/4 tsp. turmeric powder
Method: Preheat oven to 350F. After 10 minutes turn oven off.
Finely chop kale. In a large bowl, combine cashews, Arvinda’s Tandoori Masala, oil, scallions, garlic and turmeric powder. Mix together. Add chopped kale and toss, coating all leaves.
Arrange on a baking sheet. Place in warm oven and let sit for 30 minutes to an hour. If they are not crispy put heat up to 200F and bake for 10 minutes.
A teaspoon of: The Cars. Listening to: You Might Think.