This baked kale chips salad combines the crispy kale leaves with crunchy peanuts and yogurt dressing. This is simple yet delicious, and a great way to add more greens to your diet.
Did you like my previous post about healthy chickpea salad (chana chat)? I loved the fact that you could enjoy it anytime of the year despite the weather. I thought I’d continue my love for all-season salads with another salad recipe – a super healthy baked kale chips salad.
Now I don’t need to explain about all the health benefits of kale, one of the super foods packed with nutrients. It’s such a versatile leafy vegetable that you could incorporate into most dishes, my favorites being kale paratha and lentil kale cauliflower curry. In fact, you can hide them perfectly in any dish you want.
In this salad, I’m not going to hide these beautiful leafy greens. Kale is our star ingredient in this recipe. I’ve been making these kale chips for a very long time, and it is a perfect substitute for the high calorie potato chips. The super crunchy texture of these kale chips really tempted me to convert them into a salad, that too, without losing any of its crunch factor.
Making these kale chips is absolutely easy! Just brush the kale leaves with oil and bake them until crisp. You’ll be amazed at the crunchiness of these healthy crisps.
After making the chips, I just added two more ingredients to turn it into a salad. One, some roasted peanuts. They add a completely different crunchy texture to the salad. Two, a silky yogurt dressing enhanced with flavors of garlic and lemon juice. I drizzled the dressing over the salad. But do you know how I would love to eat them? Dunk the crispy leaves in the dressing. Yes, I’m a big fan of this baked kale chips salad!
If you haven’t tried this salad yet, don’t wait too long! Try it soon because each and every ingredient in this recipe is so good for you.
Ok, so here are a few variations of this salad you could try:
. Add your favorite cheese like crumbled feta to the salad. The soft texture of feta against the crispy kale is a must try version of this salad.
. If you want to go nut free, it’s totally possible. Throw in some chickpeas instead of peanuts.
. If you want to add a little spice kick, sprinkle the crispy leaves with chaat masala.
. You can substitute kale with spinach if you like.
Hope you’ll enjoy this salad version of kale chips!
- 1 bunch kale
- 1 tbsp oil
- ½ cup yogurt
- 1 tsp minced garlic
- 1 tsp lemon juice
- 2 tbsp toasted peanuts
- Salt to taste
- Preheat oven to 180C or 350 F.
- Remove the stems of the kale leaves. Rinse under running water and dry thoroughly. You can use a salad spinner.
- Brush oil on the leaves. Set aside.
- Line a baking tray and place the kale leaves on it. Tear the leaves into bite sized pieces and arrange in a single layer. Transfer to the oven and bake for 10-15 mins or until crisp.
- Meanwhile, to make the dressing, combine together yogurt, garlic, lemon juice and salt in a small bowl.
- When kale is ready, transfer to a serving bowl. Scatter over peanuts. Drizzle with yogurt dressing.
More kale recipes for you to try:
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