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Curried Kale Chips

By: Alli from An Open Cookbook

Curried Kale Chips - You really can spice up your kale chips with any type of flavoring. One important note: no matter what spices you choose, really dig in with your hands when blending the oil and spices into the kale leaves. Make sure every little leaf get attention. Otherwise you will have some really spicy bites, and really dull other bites.


For more recipes from Alli, be sure to check out her Featured Foodies profile page.

For more great cooking ideas, check out and download the Cooking Low Carb Foods: 26 Free Low Carb Recipes eCookbook!


  • 1 bunch green kale, washed, de-stemmed and cut into big chunks
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 2 teaspoons olive oil


  1. Preheat oven to 425 degrees F. Gather all of your kale and drop into a large bowl.
  2. In a small bowl or ramekin, mix all the spices (curry through salt) together. Drizzle 1 teaspoon of oil onto the kale. Pour about half of the spice mixture on top of that.
  3. With your (clean) hands, thoroughly massage the oil and spices into the kale leaves. Pour in the other teaspoon of oil, with the rest of the spices following suit. Repeat the massage until every leaf seems to have gotten enough attention.
  4. Place the dressed kale on a Silpat or parchment paper lined baking sheet. Evenly distribute the leaves throughout the pan. Roast in the oven for 10 minutes.
  5. When this time is up, open oven, toss the leaves with tongs. Roast for another 3 minutes. They should all be crispy and slightly darker in color.
  6. Pull out of oven and let sit for a few minutes for them to do their last crisping.

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It helps to mix the spices thoroughly with the oil first before "massaging" the kale chunks, so it is evenly distributed. These are a great crispy and savory snack to enjoy when you're catching up on your favorite TV series! I find that they are best enjoyed right away because they will lose their crispiness over time.


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