About the Recipe
My Turmeric Kale chips are nutrient dense snack that packs all the punches for goodness. A tasty go-to snack which is high in fiber, antioxidants, vitamin A, B's, calcium, vitamin C and potassium, a snack that packs all the punches and hits all the right spots. For my Turmeric Kale Chips to retain the crispness they should be consumed on the day of.. I really enjoy them so I place kale into my jars they do soften. I appreciate them as a salad/ soup topper or a sprinkle on my meals. Sometimes when I'm about to serve them, I'll sprinkle on a light dusting of nutritional yeast. I never feel the urge to add salt before or after cooking them..
1 -12 oz bag of chopped Kale
1 Tsp Mustard oil or a cooking oil that you use
2 Tsp Mustard seeds
3/4 Tsp Turmeric
I'm using bagged kale.
Dry off the kale by patting it dry between two towels.
Drizzle on the oil and massage the leaves with the oil, sprinkle on the tumeric and massage into the leaves. Notice on the tray below there are no droplets of oil on the baking sheet, it should all be massaged in. Then on a clean surface, use the back of a measuring cup to crush the sesame seeds.
Place into the oven.
Toss and turn after 8 minutes and repeat this process twice in total. As temperatures run differently gage the remaining 4 minutes for crispness and color.
Remove from oven.
Once cold kale chips can be stored in an airtight jar for a good couple of days.
Just for convenience I prefer to use pre-cut kale, to top on salads and meals.