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►  Makes 4 Small Servings
3 tablespoons (50 g) tomato paste

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) maple syrup

1  tablespoon (5 g) nutritional yeast

2    teaspoons (5 g) onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2 pound (230 g) curly kale, stems removed

Preheat the oven to 350ºF (180ºC, or gas mark 4), and line two baking sheets with parchment paper.


In a large mixing bowl, whisk together the tomato paste, olive oil, maple syrup, nutritional yeast, onion powder, smoked paprika, salt, garlic powder, and cayenne pepper until combined. Tear the curly kale into bite-sized pieces, adding them to the bowl.


Using your hands, massage the marinade into the kale until evenly coated, then spread the kale pieces over the parchment paper in a single layer. The pieces do not need much space between them, as they will shrink when baked.


Bake for 7 minutes, then switch baking sheet positions and bake for an additional 7 minutes, or until the chips start to brown and are no longer damp. Eat right out of the oven or allow the chips to cool for 20 to 30 minutes before putting them in a jar or bag with a moisture-absorbing packet.


Recipe Notes

I love using curly kale for kale chips because all the extra folds really add to the crunch factor, but you can use whatever kale you have available to you!