Masala Kale Chips
recipe slightly adapted from Aarti Paarti: An American Kitchen with an Indian Soul
- 1 large bunch lacinato kale
- 1/2 cup nutritional yeast
- 1/4 cup ground cashews
- 1/4 cup sunflower oil
- 4 teaspoons curry powder
- 2 teaspoons maple syrup
- 1 teaspoon kosher salt, plus more if needed
- 1/4 teaspoon ground cumin
Preheat oven to 300F. Line two large baking sheets with parchment paper.
Hold the stem end of a kale leaf in one hand and strip the leaf off the stem with the other. Ripe the leaf into big, chip-size pieces. Repeat with the rest of the kale. Wash and spin very dry.
In a very large bowl, whisk together the nutritional yeast, cashews, oil, curry powder, maple syrup, salt and cumin. Drop the kale into the bowl and toss, massaging the curry mixture into the leaves and making sure that they are all evenly coated.
Now, lay the chips on the baking sheets in an even layer, leaving a little room in between each leaf so that they don’t steam and go soggy in the oven.
Pop the baking sheets into the oven, and bake for 20 to 25 minutes, until the kale is dried but not blackened. Remove from the oven, and allow to cool on the sheets or on a wire rack. Tumble the chips into a bowl, and when cooled, store in an airtight container for up to 2 days.