Crispy Kale Chaat Recipe

Bringing together vibrant flavors and textures, this Crispy Kale Chaat is an irresistible fusion that will revolutionize your snack game.

Crispy Kale Chaat is a vibrant fusion of textures and flavors that I love to create. The kale is tossed in olive oil and lightly seasoned with chaat masala and red chili powder, creating a perfect crunchy base.

Topped with smooth yogurt, tangy tamarind chutney, and a burst of juicy pomegranate seeds, this snack is not just delicious but also packed with nutrients. My favorite part is the contrast of crisp sev and fresh coriander, bringing an irresistible freshness and crunch.

Crispy Kale Chaat Recipe Ingredients

• Kale: Packed with fiber, vitamins, and antioxidants; promotes heart health.
• Yogurt: Rich in probiotics and protein; supports digestion and bone health.
• Tamarind Chutney: Contains tart sweetness; adds depth and tanginess.
• Mint Chutney: Refreshing and spicy; enhances flavor and aids digestion.
• Pomegranate Seeds: Adds juicy sweetness and vitamin C; boosts immune health.

Crispy Kale Chaat Recipe Ingredient Quantities

• 1 bunch of kale, washed and dried
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon chaat masala
• 1/4 teaspoon red chili powder
• 1/2 cup yogurt, whisked until smooth
• 1/2 cup tamarind chutney
• 1/2 cup mint chutney
• 1 small red onion, finely chopped
• 1 small tomato, finely chopped
• 1/4 cup pomegranate seeds
• 1/4 cup sev (crunchy chickpea flour noodles)
• 2 tablespoons fresh coriander, chopped
• Lemon wedges, for serving

How to Make this Crispy Kale Chaat Recipe

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

2. Tear the kale leaves into bite-sized pieces, discarding the stems.

3. In a large bowl, toss the kale with olive oil, salt, chaat masala, and red chili powder until well coated.

4. Spread the kale evenly on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until crisp.

5. Remove the kale from the oven and let it cool slightly.

6. Arrange the crispy kale on a large serving plate or platter.

7. Drizzle the whisked yogurt over the kale, followed by the tamarind chutney and mint chutney.

8. Sprinkle the chopped red onion, tomato, pomegranate seeds, and sev over the top.

9. Garnish with fresh coriander and serve with lemon wedges on the side for squeezing.

10. Enjoy the Crispy Kale Chaat immediately while the kale is still crunchy.

Crispy Kale Chaat Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl
5. Measuring spoons
6. Whisk
7. Cutting board
8. Knife
9. Large serving plate or platter

FAQ

• Can I use a different type of oil for roasting the kale? Yes, you can substitute olive oil with any light-tasting oil like grapeseed or avocado oil.
• Is it necessary to use chaat masala? Chaat masala adds a tangy flavor typical to chaats, but if unavailable, a mix of cumin powder and a little black salt can mimic the flavor.
• Can I make the crispy kale in advance? Yes, you can prepare the crispy kale a few hours ahead, but it’s best added fresh to retain its crispiness.
• Is there a dairy-free option for the yogurt? Yes, you can use a dairy-free yogurt like almond or coconut yogurt for a vegan version.
• How can I adjust the spice level? Adjust the red chili powder to your taste preference or omit it entirely if you prefer a milder flavor.
• Can I substitute the pomegranate seeds? For a similar burst of freshness, you can use chopped fresh mango or grapes.
• What can I use instead of sev if unavailable? Crispy rice noodles or crushed potato chips can be used as alternatives for that crunchy texture.

Crispy Kale Chaat Recipe Substitutions and Variations

• 1 tablespoon olive oil can be substituted with 1 tablespoon avocado oil
• 1/2 teaspoon chaat masala can be substituted with 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder can be substituted with 1/4 teaspoon cayenne pepper
• 1/2 cup yogurt can be substituted with 1/2 cup Greek yogurt for a thicker consistency
• 1/2 cup tamarind chutney can be substituted with 1/2 cup date chutney for a sweeter flavor

Pro Tips

1. To ensure the kale chips stay crispy, make sure the kale is completely dry after washing before you toss it with oil and spices. Any excess moisture can lead to soggy chips.

2. Massage the kale with the olive oil and spices for a few minutes. This not only helps to coat the leaves evenly but also helps to break down the fibers, making them crisp up better in the oven.

3. Arrange the kale in a single layer on the baking sheet without overlapping. Overlapping will cause some pieces to steam instead of bake, resulting in uneven crispness.

4. Allow the baked kale to cool on the baking sheet for a few minutes before transferring it to the serving platter. This will help it set and stay crisp when you add the toppings.

5. Serve the chaat immediately after adding the toppings to maintain the texture contrast between the crispy kale and the soft chutneys and other toppings. Avoid assembling it too far ahead of time to prevent sogginess.