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What are Kale Pakora Chips
These Kale Pakora chips are my take on the light and crispy kale chips with the addition of the earthy, savory flavors of the traditional pakoras. Pakora batter is famously made with besan(gram or chickpea) flour and spices like carom seeds, salt, turmeric, garlic powder, and red chili powder mixed with water. It serves two purposes in this recipe. First, it adds that unmistakable flavor–nutty, earthy, and spicy for a totally unique take on kale chips. Second, the batter adds another layer of crispiness when air-fried or baked which gives the kale chips a next-level CRUNCH! These light kale pakoras are air-fried or oven-baked instead of the traditional deep frying making them a perfect snack that is also gluten-free and vegan. If you love pakoras and want to enjoy them guilt-free try the air fryer Onion Pakoras, Kurkuri Bhindi, and Zucchini Chips.
Store-bought chips are often extremely processed, full of preservatives, and overloaded with salt and unhealthy oils. These homemade Kale Chips are preservative-free, with only clean, whole ingredients. One recipe calls for only ½ teaspoon of salt and a maximum of 1 tablespoon of oil that is sprayed on so a little goes a long way.
Homemade Kale Chips are big whole pieces that are just so satisfying to bite into. Store-bought kale or potato chips are often smaller, and more fragile, and you wind up with a bunch of tiny broken pieces.
Your family, friends, and guests will be blown away when you serve Air Fryer Pakora Kale Chips! They’ll disappear so fast that my advice is to make extra!
Besan Flour (Gram Flour): This gluten-free flour is made from dried split chickpeas and has a nutty flavor. It’s a staple in Indian kitchens. Kashmiri Red Chili Powder (Lal Kashmiri Mirch): Kashmiri red chili powder adds a brilliant red hue without adding too much heat. When substituting other chiles for Kashmiri red chiles be mindful of the heat level. Turmeric (Haldi): adds a peppery-woody taste and a distinctive deep golden color to dishes. Carom Seeds (Ajwain): These pungent seeds add a complex flavor and are often added to the pakora batter to aid digestion.
How to Make Air Fryer Kale Chips
Rinse kale. Remove the stems and then tear the leaves into 3 to 4-inch pieces. If you have a salad spinner, add kale to it to remove any excess moisture. Otherwise, use paper towels to dry them well. Preheat the air fryer to 350 F. To a mixing bowl add gram flour, carom seeds salt, turmeric, garlic powder, and red chili powder. Add water and mix well to make a smooth batter paste. Lightly spray the air fryer basket with some oil. Take one piece of kale and lightly dip it in the batter to coat the ends with the batter.
Place in the preheated air fryer. Repeat with the remaining kale until the air fryer basket is loosely filled with a layer of kale. Lightly spray or brush oil on top. Air fry at 350 F for 5 to 7 minutes or until the edges are golden brown and the kale is crispy. Take out the kale chips and repeat with the remaining kale.
Recipe
