Curry Kale Chips (vegan, paleo)

I present you with… curry kale chips! I have a confession to make. I’m addicted to curry. Honestly, I’ve thought of curry-ing pretty much everything I eat. I mean, things that you would never think of flavouring with curry spices. Like kale chips. Or roasted pumpkin seeds. At least my addiction consists of a healthy spice blend, instead of something bad.

I woke up in the morning and considered going to yoga, but since I did two back to back yoga classes the night before, I opted for a calm day, free of the stress of the one hour commute to the yoga studio (and the hour on the way back). So, I stayed home and made kale chips.

I like this snack because it contains antioxidants, minerals, and fibre. Plus, it can satisfy snack cravings really easily. It contributes to your daily intake of vegetables but has the flavour of a good afternoon snack. Don’t get me wrong. I would eat this as my morning snack in a heartbeat. Hell, I’d even make these curry kale chips part of my breakfast. But I do understand that others don’t enjoy savoury foods for breakfast.

Curry Kale Chips

Ingredients
1 small bunch kale
1 tbsp olive oil
1/2 tsp each: ground ginger, ground turmeric, ground cumin
1/4 tsp each: ground coriander, onion powder, garlic powder
1/8 tsp cardamom
Optional: cayenne pepper to taste
Salt to taste
(You can just use curry powder instead if you prefer)

Directions
Preheat over to 350F. Line a baking sheet with parchment paper.

Wash and dry the kale. Remove ribs, tear into bite-sized pieces, and place on the baking sheet. Add the oil and the spices and toss to coat evenly.

Bake for 15-20 minutes, taking it out halfway through to toss around.