Batter Baked Kale Chips

This update is after rather long. This entire week I was juggling between planning for T’s first Birthday ‘Splash’ (more on that in my next post), looking to work up my designer magic for an event and being my mommy self in general.

My next update will be a short series on ‘Party Food for Toddlers’. Basically, I’ll share some of the recipes I cooked up for T’s party which were real simple and worked well for babies and their mums alike. Today though, I share with you the recipe for batter baked Kale chips which turned out to be excellent finger food for my toothless toddler.

This veg is a little difficult to find at the local ‘bhajiwala’ . I finally found some at a popular world food store. Thanks to my dear friend Nina, I learnt that Kale is extremely healthy, rich in fibre and makes fantastic chips. So naturally I couldn’t wait to get my hands on some and try it out.

Kale3

Heres what you need:

  • Kale

For the batter:

  • Whole wheat flour
  • South indian sambar powder. Very commonly used for South Indian curries too, also known as Vatthakuzhambu podi
  • Turmeric
  • Garlic powder
  • Olive oil
  • A little water
  • Salt to taste

Kale4

Heres what you’ll need to do:

  • Wash well the Kale leaves, remove them from the rib and cut up into pieces of desired size
  • Make a batter with  
    • Vatthakuzhambu podi 
    • Turmeric
    • Garlic powder
    • Olive oil
    • A little water
    • Salt to taste
  • Hand coat the Kale leaves lightly with the batter 
  • Place on the oven rack on a parchment or foil, make sure they’re not overlapping
  • Bake on 200°C for about 15-20 mins. Check intermittently and flip over if required
  • Serve when cool

Kale6Kale5

Once baked the beautiful crimped edges just crumble in the mouth and T seemed to love that sensation. A little unsure at first, he couldn’t have enough of them and neither could we.

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