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Crispy Baked Kale Chips with Quick Curry Ketchup

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Kale is tossed lightly in olive oil and baked until crispy. With the curry ketchup as a fun dip, this is a light and healthy snack that's totally guiltless and delicious.
Course Appetizers & Snacks
Keyword baked, chips, curry, easy, healthy, kale, kale chips, ketchup, snack, vegetarian
Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
Servings 4 servings
Author Laurie McNamara

Ingredients

  • 1 bunch kale
  • 1 tablespoon olive oil
  • flaky sea salt
  • 1/2 cup ketchup
  • 1/2 teaspoon curry
  • 1/2 teaspoon dried onion flakes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder not garlic salt

Instructions

FOR THE KALE CHIPS:

  • Preheat oven to 325° and line two rimmed sheet pans with parchment paper.
  • Strip the leaves from the stems. Wash and dry the leaves thoroughly and tear into medium size pieces.
  • Add the kale to a bowl along with the olive oil and rub the oil into the kale so each piece coated well.
  • Arrange kale on the two sheet pans in an even layer, do not over crowd, and bake for 8 minutes. Rotate the pans and continue to bake for 6 to 8 minutes more. Watch carefully they can burn easily.
  • Remove and let cool for a couple of minutes.

FOR THE CURRY KETCHUP:

  • In a small bowl combine the ketchup, curry, onion flakes, turmeric and garlic powder. Stir well and let sit while the kale chips are baking.