While my love affair with kale chips may be new, it is, apparently, quite passionate.
A few weeks back, when I started looking into kale chip recipes, I stumbled across this recipe for coconut curry kale chips. I decided to try a variation of it sans the ingredients that were not in my kitchen at the time…and they were kind of terrible.
So, with my last grocery store visit, I acquired the missing items, and tried again. In fact…I made these chips a priority despite all of my (blogging) time last week being gobbled up by an especially needy uni-toothed monster who just happened to be also experiencing his first ever cold. (Indeed, it was an epic, sleepless week).
I’m so glad that I did.
Friends, the words coconut curry are magical. You’ve got chicken? Average.
Coconut Curry chicken? Exotic.
And kale..in a word? Homely.
But kale, coated in coconut curry dressing and baked to crispiness?
Well, that’s downright sexy.
While these are not quite as simple as the previous kale chip recipe, they are more than worth your time. These kale chips are massaged, yes massaged, with a veggie-licious dressing that comes together quickly with a quick spin of food processor. Slight sweetness from the coconut milk and carrots is perfectly balanced with a tangy bite of lemon juice and vinegar, all highlighed by a kick of curry powder. If you’re not a fan of greens because they taste a little…like dirt, then this is the recipe for you. Each bite is a little taste of coconut curry heaven, and the fragrance that fills your house while you bake them is worth the effort in and of itself.
recipe from Spark Recipes
yields a party-sized bowl of kale chips (or enough for 8 people to have a hefty side to their meal)
These coconut curry kale chips are bursting with flavor. The dressing comes together quickly in a food processor and is full of healthy vegetables. Baking these chips slowly at a low temperature will give you the most crispy chips.
1 clove garlic
1 c. cashews
1/4 c. carrots, chopped
1/3 c. unsweetened shredded coconut
2 tbsp. onion, chopped
1/4 of a bell pepper (preferably red), chopped
1 tbsp. olive oil
Juice of 1/2 lemon
1 tsp. vinegar (preferably apple cider vinegar)
3/4 to 1 c. water
1 tbsp. curry powder
Salt to taste
2 bunches of kale (I used curly; dino would work better)
Wash kale. Thoroughly dry it. Remove the stems of the kale and then rip into app. 3-inch size pieces. Set aside in a large bowl. (You can also use a salad spinner once you've cut it).
For the dressing, blend all ingredients, (EXCEPT kale and water), in a food processor.
Once the mixture is mostly smooth, start slowly adding water until the mixture reaches a hummus-like consistency and there are no noticeable chunks.
Pour dressing over the kale pieces and coat the kale with the dressing. I used my hands to really spread the dressing into the nooks and crannies of the kale.
As you place kale pieces on a parchment-lined baking sheet, use your fingers to remove large clumps of the dressing (otherwise the chips will be mushy). Place kale pieces in a single layer on the baking sheet. Don't crowd them.
Bake chips in a 250* oven for 25-30 minutes, turning the chips about halfway through the time. At 25 minutes, check each chip. Remove the crispy ones and return the pan to the oven for another few minutes. Continue to do this until all of the chips are crispy. Careful not to let them burn. Be vigilant!
Once removed to a plate or bowl, salt to taste.
These are best eaten the day of. They did not store well.