Crispy Baked Kale Chips with Quick Curry Ketchup
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.
- 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
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.