Kale Chips with a Spicy Chaat Masala Seasoning

Anyone who knows me well, knows I love my snacks. Most Indian snacks are deep fried. Actually, scratch that, most snacks anywhere are deep fried. Well, atleast the yummy ones are. That being the way it is, I try to cut down on these kinds of snacks. Which means, I’m constantly on the lookout for healthier options. And it goes without saying that even these healthier options, have to be delicious. At the end of the post, I will list some of the recipes that I find healthier. Do you love your snacks as much as I do? Hit me up with your healthy snack recipes in the comments section. I would love to try them out and will post my experience here, with credit to you, of course.

Today’s post is one such snack option. Kale Chips. I never thought I’d love it as much as I do. I’ve had the option to cook with Kale only in the last couple of years. I’ve not tried too many Kale recipes so far. Just this Skillet Breakfast Hash and now these Kale Chips. I’ve made them both a few times and we love them. That is how I knew, I had to share these Kale Chips with you. Kale is really good for you. They are choc full of antioxidants. These are baked and I can’t tell you how delightful they are to snack on. You have to try it to believe it. What I love is that the options for the seasonings are endless. I have a soft spot to this Spicy Masala Chaat Seasoning. It is a little tangy, a little salty and a little spicy – just perfect. And its such an easy recipe too. All you do is prep the leaves, sprinkle the seasoning over, toss and bake. So what are you waiting for? Try it out. You’ll definitely want to make it again.

You can watch the recipe here –

Kale Chips

1 bunch of Kale, washed and shaken dry
1 tbsp olive oil
1/2 tsp Kashmiri chilli powder or to taste
1/2 tsp Chaat masala, or to taste
Salt, to taste

Preheat the oven to 180ºC.

To prep the Kale leaves, break the leaves into smaller chip size portions, discarding the tougher stem.

In a small bowl, mix the olive oil, the chilli powder, chaat masal and salt together.

Drizzle this over the the kale leaves and toss well to make sure all the leaves are coated with the spices. Its best to do this with your hands. Rub the leaves gently to get the seasoning in the little nooks and crannies.

Either line a baking tray with some parchment paper or lightly spray with some oil

Arrange the kale leaves in a single layer on the tray.

Bake for 10-15 minutes or till the leaves are lightly browned.

Keep a close watch on the leaves as they can go from just right to burnt very quickly.

Take them out of the oven and let the chips cool completely before eating. They crisp up as they cool.

Sit back and enjoy.

Pin now and enjoy later!

Baked Apple Chips

I struck gold with this one. These are healthy, tasty and so very addictive you can’t stop munching on them. I decided to participate in “Eating The Alphabet Series” hosted by Brenda of Meal Planning Magic. Its a meatless event and I think its a fun way to include more veggies and fruits in our meals. If you’d like to join in, you can find the details and sign up here. This month its we’re working with A or B. I’d seen these apple chips a long time ago and this was the perfect opportunity to try them. With minimal prep work and a little patience you can have yourself a little box of these yummies.

Baked Apple Chips
Adapted from: Half Squeezed Lemon

2 apple, any crisp and slightly tart variety
1 tbsp granulated sugar
1 tsp cinnamon powder
A pinch of salt

Wash the apples thoroughly and slice thinly. (If your slices are not thin, they won’t crisp up.) Discard both ends of the apple and the seeds.

Mix the sugar, cinnamon and salt thoroughly and sprinkle on the sliced apples.

Toss well to make sure that there’s some of that sweet cinnamon goodness on all the slices.

Place the slices in a single layer on a parchment lined baking sheet, making sure that there is no overlap.

Bake at 100ºC for about 30 minutes. Flip the slices over and bake for another 30-60 minutes or till they crisp up. Keep a watch, you don’t want these to burn.

Let them cool down and get ready to enjoy them.They will continue to crisp up as they cool.

Check out what the others have cooked up this month –