Empty My Fridge
Kale Pakora Chips
Ingredients
- Kale1 bunch
- Chickpea flour½ cups
- Carom seed1 tsp
- Salt½ tsp
- Turmeric · ground¼ tsp
- Garlic powder½ tsp
- Chili powder1 tsp
- Oil1 tbsp
Instructions
- Rinse the kale, remove the stems and tear the leaves into 3 to 4 inch pieces. Dry them well in a salad spinner or with paper towels.
- Preheat the air fryer to 350°F.
- In a mixing bowl, combine the gram flour, carom seeds, salt, turmeric, garlic powder and red chili powder. Add water a little at a time and mix to a smooth batter paste.
- Lightly spray the air fryer basket with oil.
- Dip only the curly edge of each kale piece into the batter, so the batter clings to the edges and not the whole leaf, which keeps the chips light and crisp.
- Place the battered pieces in the air fryer with the battered ends facing up, filling the basket in one layer. Lightly spray or brush oil on top.
- Air fry at 350°F for 5 to 7 minutes, until the edges are golden brown and the kale is crispy. Remove and repeat with the remaining kale.
Summarized from Ministry of Curry's video. Watch it for the details.
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