Get ready to crunch your way through these irresistible Pakora Kale Chips! Combining the beloved flavors of spicy pakora batter with nutrient-rich kale, these chips are air-fried or oven-baked to divine crispiness. Perfect for snacking, they’ll become your new healthy obsession!
Budget Information
The total cost to make these Pakora Kale Chips is approximately $5.00. This breaks down to about $1.25 per serving, making it an incredibly budget-friendly snack that your wallet will love!
Why This Recipe Works
This recipe shines because it takes the humble kale and transforms it into something special! The bright, crispy texture of kale pairs flawlessly with the earthy, spicy flavor of the pakora batter. By air-frying or baking instead of deep-frying, you keep everything light and healthy while still delivering that satisfying crunch. It’s a winning combo for anyone looking for a delicious, nutritious snack!
Ingredients + Optional Substitutions
Kale (1 large bunch) – $2.00: Fresh kale is the star here; you can use curly or Lacinato kale.
Besan Flour (1 cup) – $1.50: Gram flour adds a nutty depth. You can substitute with all-purpose flour or chickpea flour if you can’t find besan.
Kashmiri Red Chili Powder (1 tsp) – $0.30: This gives a rich color without too much heat. Regular chili powder works if you like it spicier.
Turmeric (1/2 tsp) – $0.10: For that lovely golden hue—optional, but makes it pretty!
Carom Seeds (1/2 tsp) – $0.40: Offers a unique flavor; can be omitted if you don’t have them on hand.
Salt (to taste) – $0.05: Simple and essential!
Garlic Powder (1 tsp) – $0.10: Adds another layer of flavor; fresh garlic could work too, just use less.
Oil Spray (as needed) – $0.55: For that perfect crisp without the guilt. Olive oil or avocado oil would work here.
Step-by-step Recipe Instructions
Step 1: Begin by rinsing the kale thoroughly under cold water, removing any dirt. Once cleaned, tear the kale leaves into bite-sized pieces, around 3 to 4 inches. This is a great moment to embrace your inner kitchen artist! If you have access to a salad spinner, toss the kale in there to remove excess moisture. Otherwise, use paper towels to pat them dry and remove any lingering water. This drying step is crucial for achieving that ultimate crispiness!
Step 2: Preheat your air fryer to 350°F (175°C). While it’s warming up, you can prepare the spicy pakora batter. In a mixing bowl, combine the besan flour, carom seeds, salt, turmeric, garlic powder, and Kashmiri red chili powder. Add water a little at a time while stirring continuously until you achieve a smooth batter that easily coats the back of a spoon. You want it just thick enough to adhere to the kale without being too gooey.
Step 3: Lightly spray the air fryer basket with oil to create a non-stick surface for your kale chips. Now, take a piece of kale and dip just the curled edges into the batter. Remember, we’re not dunking the entire leaf here! The goal is to lightly coat it for that satisfying crunch, while keeping the kale leaves light and airy.
Step 4: Arrange the battered kale in a single layer in the air fryer basket. It’s okay if they’re not overly cramped—this will help them cook evenly. Give them a light spritz of oil on top for extra crispness. Gently shake the basket to ensure they’re well spaced.
Step 5: Air fry those delicious greens for about 5 to 7 minutes. Keep an eye on them; you want the edges to turn golden brown and crisp up nicely. When they’re ready, pull them out and let them cool for a moment—the cooling time helps them get even crispier. Repeat this process until all kale is cooked.
Oven Baked Option: Preheat your oven to 300°F (150°C). Line a baking tray with parchment paper, then repeat steps 3 and 4 while arranging the battered kale in a single layer on the tray. Bake for 20 to 30 minutes or until crisp and lightly golden, flipping them halfway through for even cooking!
Nutritional Facts
Calories: 108
Protein: 5 g
Carbohydrates: 11 g
Total Fat: 5 g
Saturated Fat: 0.4 g
Fiber: 4 g
Sugar: 2 g
Sodium: 323 mg
Storage and Reheating Tips
These kale chips are best enjoyed fresh for maximum crunch. However, if you have leftovers, store them in an airtight container at room temperature for up to a day. If they lose their crispiness, pop them back in the air fryer at 300°F (150°C) for about a minute to revive their crunch! Nobody likes a soggy chip!
Serving Suggestions
Serve your Pakora Kale Chips with a tangy yogurt dip or spicy green chutney for an extra flavor boost that’ll have everyone coming back for more! They also make a fantastic topper for salads, adding a crunchy element and a punch of flavor. Enjoy them alongside a warm cup of chai for a cozy afternoon snack or as an appetizer during your next gathering!
Reader Tips or Helpful Notes
– Make sure to dry the kale thoroughly before dipping them into the batter; moisture is the enemy of crunch!
– Don’t skip the oil light spritz; it’s a game-changer for texture!
– Feel free to experiment with different spices in the batter according to your taste preferences; try adding cumin or even some garam masala for a unique twist.
– If you like it extra spicy, cranking up the red chili powder will give you that kick that you crave.
Recipe FAQs
Can I make these ahead of time?
Yes! However, they are best served fresh. If you make them ahead, store them properly as mentioned to keep them crispy.
Can I use a different type of kale?
Absolutely! Curly kale or Lacinato kale both work perfectly for this recipe. Just avoid any kale that looks wilted or yellowed.
How do I make them spicier?
You can add more Kashmiri red chili powder or add some cayenne pepper for an extra kick!
Can these be made in an oven?
Definitely! Follow the oven-baked instructions as outlined to make these wonderfully crispy in the oven!
What’s the best way to eat them?
Any way you like! Use them as a standalone snack, a salad topper, or serve them with your favorite dips. The possibilities are endless!
