Crispy and crunchy kale chips and soft pillowy paneer with Indian spices!
Kale chips took over the internet by storm about a year ago! When hearty kale leaves coated lightly with oil and baked gets transformed into a crispy and crunchy snack that we can enjoy with no guilt!
Paneer gets incredible soft when baked, so baking paneer along with kale makes for a great contradiction in textures and adding spices to that equation… a party in your mouth!
The dish is best enjoyed when hot from the oven. While kale maintains it’s crispiness, paneer tends to gets firmer when cool. So, if you want to enjoy the leftovers later that day, then microwave only paneer for few seconds until hot.
It is absolutely important for kale to be dry! So, wash kale and leave it to air dry for sometime or use your trusty salad spinner.
Also, place kale and paneer in a single layer, so it would crisp evenly.
Oven-Fried Kale Paneer
1 medium bunch kale
1 x 14-ounce block paneer
1 tablespoon coriander seeds, crush lightly
1 teaspoon red pepper flakes
1/2 teaspoon turmeric powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon salt
1/2 teaspoon sugar
Preheat oven to 350 degrees F. Spray two baking sheets with non stick cooking spray and set aside.
Wash kale and dry very well. It is absolutely important that there is no moisture left behind. Trim off the centre rib from kale and rip off into 3-4 inch pieces.
Cut paneer into 3/4-inch slices and cut each in half.
Place kale and paneer in the prepared baking sheet in a single layer (not overlapping), evenly sprinkle with spice mixture and then a coating of non-stick cooking spray.
Bake one sheet at a time for 15-20 minutes or until kale is crisp.
To make spice mixture,
Stir all ingredients evenly in a small bowl.
Makes 4-6 servings