Loaded Crispy Kale Chips

Dipped in a spiced chickpea flour mix and baked or fried to a crispy crunch, these irresistible kale chips prove that nuanced flavours, 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 flavour in every bite. 

Ingredients

Procedure

Black Salt Yogurt Sauce

1. Mix yogurt, honey, 1 tablespoon (15 ml) water and black salt in small bowl until blended. Cover and refrigerate until service.

Mango Tamarind Chutney

1. Mix chutney, plum sauce and tamarind paste in separate small bowl. Cover and refrigerate until service.

Crispy Kale

1. Pat kale dry with paper towels. Cut into strips about 2 inches (5 cm) wide. Mix flour, corn starch, Garam Masala, garlic powder, amchur and salt in large bowl. Add 2 cups (500 ml) of the water, whisking until well blended. Let stand 2 minutes.
2. Heat deep fryer to 375°F (190°C). 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.
3. 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

1. 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.