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Crispy curry kale chips recipe

Makes 4 servings


6 medium to large kale leaves
⅛ tsp. salt
½ tsp. curry powder
4 tsp. olive oil


Preheat oven to 300 degrees F.

Clean kale leaves and pat dry. Cut out the center rib and cut into about 2x2 inch squares.

Divide kale pieces between 2 baking sheets and lay pieces flat on the sheets, being careful not to overlap pieces. Drizzle with about olive oil and rub oil into kale pieces. Then sprinkle with salt and curry powder.

Bake for 10 minutes, then turn pan and bake for about another 10 minutes. Chips are done when lightly browned and crispy.

Nutrition analysis per serving: 50 calories, 4.5 g fat, 1 g protein, 2 g carbohydrate, 1 g fiber, 85 mg sodium

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