Back when I lived in Ann Arbor, a friend introduced me to “Indian Chinese” food. Now, I had had Indian food and I had had Chinese food, but the two together? On the same plate? Within the same dish even? I was intrigued, almost giddy even, and despite never having tasted this fusion that was apparently all the craze in India, tried my hand at creating a dish that would meld the two culinary points of view together. Although it was tasty, my friend admitted, I hadn’t hit the mark. Back to the drawing board I went…
Fast forward to a couple of weeks ago. I wanted a snack. It was raining. I had to make due with what I had in the house. Kale. Yes, I would make kale chips. And that is how this snack was born. This snack that represents my second attempt at fusing Indian and Chinese cuisines together.
Well……… despite my friend not being in DC to taste and confirm, I think I nailed this flavor combo! Curry and ginger + Tamari, sesame oil, and rice wine vinegar ended up being a match made in heaven, and the black and white sesame seeds added a nice additional crunch (and some color contrast). The astute among you will likely notice that I baked these chips a wee bit too long (I forgot them in the oven after the timer had gone off), but details smeetails… these bad boys are good!!!
Indianese Kale Chips
Ingredients:
- ½ bunch kale—leaves only, stems removed, washed and dried
- 1 ½ tablespoons olive oil
- ½ teaspoon toasted sesame oil
- 1 ½ teaspoons Tamari (or soy)
- 1 teaspoon Braggs liquid aminos
- 1 teaspoon rice wine vinegar
- ½ teaspoon Sriracha
- ½ teaspoon agave
- 1 teaspoon curry powder
- ½ teaspoon ginger powder
- Dash cayenne
- Dash cumin
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
Method:
*Preheat oven to 300 degrees F. Wash and dry kale leaves. Set aside.
*Whisk all remaining ingredients in a large bowl. Add kale leaves and massage seasoning mixture into the kale leaves (use your hands!). [Note: this kale is REALLY tasty raw! Beware… you may be tempted to eat it all before placing it in the oven!].
*Lay kale onto parchment lined baking sheet. Bake for ~20-30 minutes or until leaves are crispy. Enjoy!
