- 1 bunch kale
- 1 Tbs. melted coconut oil (or olive oil)
- 2 tsp. finely shredded unsweetened coconut
- 1 tsp. curry powder
- ½ tsp. salt
¼ tsp. cayenne pepper (optional; add more or less depending on the spiciness of your curry powder and according to your preference)
Preheat oven to 375°F. Remove the ribs from the kale and tear or slice into 2-inch pieces. Wash the kale pieces and dry completely (a salad spinner is a good way to quickly remove excess water). Place the kale in a mixing bowl and add the oil; toss to evenly coat. Add the remaining ingredients and mix well, making sure seasonings are evenly distributed. Spread kale in a single layer on a large baking sheet (or two smaller ones) and bake for 7 minutes. Turn kale chips over and bake for another 3-8 minutes, or until crispy. Cool on a wire rack.
Note: For regular curry kale chips, use olive oil instead of coconut oil and omit the shredded coconut.