Crispy Spiced Kale Recipes

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CRISPY SPICED KALE



Crispy Spiced Kale image

This was the result of a happy mistake. My intention was to make a pakora, a sort of kale fritter, but when I spooned my mixture into the hot oil it fell apart. What I got were irresistible, crispy, battered pieces of chopped kale. The spicy chips beat any kale chips I've ever made in the oven. Serve as a side dish or as a snack; I can't imagine children not liking this.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 13

4 cups roughly chopped curly kale (about 1/2 bag or 1 small bunch, stemmed)
1 bunch scallions chopped (about 1/3 cup)
1/2 teaspoon Aleppo pepper
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon garam masala
Salt to taste
1 cup chickpea flour
3 tablespoons cornstarch
1/2 teaspoon salt, plus more for sprinkling
1 teaspoon baking powder
3/4 cup plus 1 tablespoon cold sparkling water
Canola oil or grapeseed oil for frying

Steps:

  • In a large bowl combine kale, scallions, spices and salt.
  • In another bowl whisk together chickpea flour, cornstarch, salt and baking powder. Whisk in the sparkling water. Mixture should have consistency of thick cream. Scrape into bowl with kale mixture and combine thoroughly.
  • Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover the rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing the kale from the oil.
  • Take up the kale mixture by the heaped tablespoon and carefully slide into the hot oil. The mixture should break apart into small pieces. Fry until golden, which shouldn't take much more than a minute, using the spider to flip the pieces over or press them down into the oil once so that all of the batter gets crisped. Using the spider, remove from the oil, allowing excess oil to drip back into the pan, and drain on the towel-covered rack. Sprinkle with salt if desired. Allow to cool slightly and serve.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 2 grams, TransFat 0 grams

SPICED KALE CRISPS



Spiced kale crisps image

Swap out greasy potato crisps for this baked kale snack - drizzle with oil and sprinkle with ras el hanout before popping in the oven

Provided by Emily Kydd

Categories     Snack

Time 25m

Yield Serves 4-6 as a snack

Number Of Ingredients 3

100g chunky chopped kale, or kale leaves, tough stalks removed (weight without stalks)
½ tbsp olive oil
1 heaped tsp ras el hanout

Steps:

  • Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.

Nutrition Facts : Calories 22 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CRISPY ROASTED KALE



Crispy Roasted Kale image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Steps:

  • Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
  • Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
  • Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

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Top Asked Questions

How to cook Kale with spices?
Mix the spice coating. In a small bowl mix the nut butter, oil, spices, and salt. Pour over the kale. Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture. Bake. Lay the kale leaves out flat on baking sheets. Bake for 10-11 minutes until crisp, but still green.
How to make baked kale chips?
How To Make Kale Chips: Bold and zesty Baked Kale Chips with a rich nutty essence. Preheat the oven to 350 degrees F. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and pile on a baking sheet. Discard the ribs. In a small bowl mix the nut butter, oil, spices, and salt.
How long to cook Kale crisps in oven?
Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins. Recipe TipKeep them crispy Kale crisps are best eaten within a few hours of making. If they become soft, just pop them back in a low oven for 3-4 mins to crisp up.
Can You bake Kale for Chinese cooking?
This baked kale is a great addition to a Chinese feast. A little Chinese five spice and a sprinkling of sesame seeds before roasting adds delicious flavour to this satisfyingly crispy side – you may even want to bake a batch to enjoy as a healthy snack. See method Preheat the oven to gas 6, 200°C, fan 180°C.

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