Indianese Kale Chips

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Indianese Kale Chips

Indian + Chinese = Some serious yum yums…

Indianese Kale Chips

(Printable Recipe)


  1. ½ bunch kale—leaves only, stems removed, washed and dried
  2. 1 ½ tablespoons olive oil
  3. ½ teaspoon toasted sesame oil
  4. 1 ½ teaspoons Tamari (or soy)
  5. 1 teaspoon Braggs liquid aminos
  6. 1 teaspoon rice wine vinegar
  7. ½ teaspoon Sriracha
  8. ½ teaspoon agave
  9. 1 teaspoon curry powder
  10. ½ teaspoon ginger powder
  11. Dash cayenne
  12. Dash cumin
  13. 1 teaspoon white sesame seeds
  14. 1 teaspoon black sesame seeds


*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!



Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Love these kale chips and the flavors you have going on here. 🙂