half a bunch of kale, about 1o leaves (I prefer curly kale)
2 teaspoons olive oil
1/4 teaspoon salt
2 teaspoons nutritional yeast
1/3 cup paleo & whole30 mayonnaise
1 teaspoon curry powder
Preheat your oven to 300º with the oven rack in the upper and lower third. Line 2 rimmed baking sheets with parchment paper.
Wash your kale leaves, and pat them dry. If needed, let them sit out on kitchen towels until completely, bone dry.
By hand, gently tear the leaves away from the stem into large 1-2″ chunks. You want bigger pieces that are about the size of a chip if you can.
Bake for 15-20 minutes, rotating the baking sheets half way through baking. The kale chips are done with they are completely dry and if you bend them they crack. Remove from the oven and allow to cool.
Stir to combine the mayonnaise and curry powder.
Serve the kale chips with the curry aioli.
To store the kale chips, leave in an open bowl on the counter. You can cover them with a paper towel if you prefer, but I leave them out to the air. (If you put them in a ziploc bag they don’t stay crisp.) Eat within 2 days.