Fat-free Kale Chips with garam masala and WIAW #1. vegan glutenfree recipe

What can make Kale Chips even more guilt free. No Oil! ;)

I do make with oil kale chips, whenever we pick up a bunch of Kale. With a variety of spices, cajun, garam masala, chipotle peppers and the lot, they make for a fun snack. And this Kale is the first batch from our urban garden patch!

Pictured below are rubbed with a little oil and made on stove top. with some cajun spice.

Without oil, they are crunchy, but the spices dont stick as well. The oil free ones do well when served with a side like Vegan ranch, hummus, nut butters or any other dressing/sauce of choice. I made these on stove top. you need a large pan and it probably takes more than 1 batch to get a bowl full of chips, but if you are going to be in the kitchen cooking something else, these come about easily.

To bake, bake on lower heat about 250 F, 7-10 minutes.

Pictured, no oil kale chips

You can also make these with other sturdy greens like chard. How do you like your Kale chips!

Steps:
Place on hot pan at medium-low heat.

The Kale will start to crisp and crinkle after 2-3 minutes.

Flip as many as you can and move them around on the pan, let them cook for another 3-4 minutes until crunchy.

I am planning to use some of the chips in a masala papad salad. Masala papad, the dish has a crisp Papad/papadum(Large spiced Indian lentil chip) topped with tomatoes, onions and chaat masala. Some Oil free crisp chips tossed with the chaat masala and onions, tomatoes! will put up a picture later.

Kale Chips with Garam masala

Fat-free, Vegan, Gluten-free

Stove top method. 7-8 minutes.

Ingredients:

Kale leaves broken in large bite size with hard stems removed.

salt to taste

garam masala to taste

Method:

Heat a large pan on medium-low heat.

When hot, place the Kale leaves on the pan.

Let them cook, uncovered, for 2-3 minutes.

Flip as many as you can and move the center chips out and the outer chips to the center.

Cook for another 3-4 minutes or until crunchy.

For with oil, on stove top

Use a few teaspoons of evoo or oil of choice and rub it into the leaves.

Place on the hot pan.

Flip after 3 minutes and cook until crunchy.

Sprinkle the chips with salt and garam masala or other toppings of choice. serve.

This edition of Kale chips and WIAW is being shared at Slighty Indulgent Tuesdays, Hearth and soul blog hop, Allergy free wednesdays, Ricki's wellness weekend

My current black background set up. My camera is set up right across the black blocker. Sometimes I use small white reflectors on the right. I am picking up photography without a book. I think I need to invest in one. What I need a good reference for composition, light play, pictures in moodier light. Food photogs, Please leave me some suggestions! I am thinking of picking up Plate to Pixel(finally) after reading the reviews.

And an edition of What I ate Wednesday, actually tuesday.

Breakfast:

Ginger snap Pancakes: Half Bob's Red Mill 7 grain pancake mix, half almond flour. Ginger, clove, nutmeg powders, molasses and coconut milk. mmm

Add some candided ginger if you have some.

Lunch. Pasta-

Roasted tomato chipotle cauliflower cream sauce with shells. Recipe same as but extra spicy roasted tomato chipotle mac n cheese.

Snacks/Dessert:

Chivda - Savory rice krispies with cashews, almond slivers, sesame seeds and cranberries.

Pretzel - Salted chocolate Pretzel- this is the wheat flour version.

Oil free Almond Barley Millet Chocolate chip cookie. its similar to the Millet almond cookie without any oil and more ground almond.

Dinner: Achari bhindi, Kachumbar Quinoa salad, a bowl of split pea daal with cauliflower and bell peppers. Dal not pictured.

Okra in indian pickle spices- recipe here.

Cooked Rainbow Quinoa tossed with Kachumbar salad- chopped red onion, tomato, cucumber, lotsa cilantro, salt, chili powder and lime juice.

Thank you, to Jenn @ Peas and Crayons for hosting. Find more on how to participate on her blog.