Keto Kale Chips
2.6g
Net Carbs
1.1g
Protein
2.5g
Fat
0.7g
Fiber
36
Calories
Cooking tip: Buy the "curly" kale variety as it tends to be less bitter.
Ingredients:
- 7 ounces Kale
- 1 tablespoon Extra Virgin Olive Oil
- 1/8 dash Salt
Directions:
Note: Purchase at least 13oz of kale (a large bunch). Once the stems are removed you will have about 7oz of leaves.
- Preheat oven to 250°F and prepare two sheet pans with parchment paper.
- Remove the leaves from the stems of the kale stalk by cutting away with kitchen shears or tearing. Tear leaves into bite sized pieces (it will shrink so pieces should be about 3-inches long otherwise you will end up with tiny pieces) then wash and thoroughly dry on a towel or in a salad spinner. Discard the stems.
- Toss kale with olive oil by hand in a bowl then arrange in a single layer, equally spaced, on the baking sheets and season with sea salt to your taste.
- Place pans in the oven. After 20 minutes check to see if pieces are dried and crispy, if not continue to check at 5 minute intervals. Store in an airtight container up to 1 week.
Yummy flavors to try:
- Cheesy: add 2 Tbsp finely grated Parmesan cheese along with the salt just before baking. Add 0.1g NC to the net carb count per serving.
- Truffle: add flavored salts such as truffle salt. Or a drop or two of truffle oil can be added to the olive oil. This will not change the net carb count.
- Chipotle: add a pinch of ground chipotle with the salt. This will not change the net carb count.
- Wasabi: add 1/8 tsp ground wasabi powder with the salt. This will not change the net carb count.
Air Fryer Adaptation: Preheat air fryer to 250° for at least 3 minutes. Follow steps 2 and 3, then place a single layer of kale onto the frying plate and cover with the trivet (included for dehydrating) so the kale leaves don’t get blown around too much. Cook for 10 minutes. Repeat in batches until all the kale is crisped. Storage is same as above.
