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Crispy Kale Pakora Chips: Your New Healthy Obsession! Kale Pakora: Craft these incredibly crispy air-fried chips, a healthy twist on a classic Indian snack. Per

Crispy Kale Pakora Chips: Your New Healthy Obsession!

Kale Pakora: Craft these incredibly crispy air-fried chips, a healthy twist on a classic Indian snack. Perfect for guilt-free munching!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Snack
Cuisine: Indian
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1 small bunch curly green or purple kale
  • ½ cup gram flour/besan
  • 1 teaspoon carom seeds
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground turmeric
  • ½ teaspoon garlic Powder
  • 1 teaspoon kashmiri red chili powder
  • ⅓ cup water (about 6 tablespoons)
  • 1 tablespoon oil (oil spray works best )

Method
 

  1. Rinse kale. Remove the stems and then tear the leaves into 3 to 4-inch pieces. If you have a salad spinner, add kale to it to remove any excess moisture. Otherwise, use paper towels to dry them well.
  2. Preheat the air fryer to 350 F.
  3. To a mixing bowl add gram flour, carom seeds salt, turmeric, garlic powder, and red chili powder. Add little bit water at a time and mix well to make a smooth batter paste.
  4. Lightly spray the air fryer basket with oil.
  5. Take one piece of kale and lightly dip it in the batter so that the curly ends get coated with the batter. Do not completely dip the kale in the batter in the way traditional pakoras are made. Instead, dip the ends letting the batter cling to the curly edges. This ensures a lighter and crisper chip that is in no way doughy.
  6. Place in the preheated air fryer facing up the batter dipped ends. Repeat with the remaining kale until the air fryer basket is filled with a layer of kale. Lightly spray or brush oil on top.
  7. Air fry at 350 F for 5 to 7 minutes or until the edges are golden brown and the kale is crispy. Take out the kale chips and repeat with the remaining kale.

Notes

- To ensure maximum crispiness, thoroughly dry your kale after rinsing. Any excess moisture will prevent the batter from clinging properly and result in soggy chips. A salad spinner works wonders here. - When air frying, arrange kale in a single layer to allow for even cooking and optimal crisping. Overcrowding the basket will steam the kale instead of frying it. - The internal temperature for fully cooked food isn't applicable here, but you'll know they're done when the edges are golden brown and the kale is audibly crispy. For food safety with other ingredients, poultry should reach 165°F (74°C). - Store leftover kale pakora chips in an airtight container at room temperature for up to 2 days. Reheat in the air fryer at 300°F (150°C) for 2-3 minutes to restore crispiness.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.