Easy Low Carb Keto Kale Chips Recipe
Making low carb Kale Chips in the oven is so easy and inexpensive! They make a great salty, crunchy snack and they are vegan and gluten free.
My son works in a grocery store and one of the things he loves to do is to show me new products when I come into the store. Recently when I was in the store, he showed me Kale Chips and wanted me to buy a bag.
Even with my discount for being a family member, that little bag of Kale chips would have cost over 7 dollars!
So not that I want to argue with a 16 year old who wants to eat Kale, but I said no way, I will make you Kale Chips in the oven! And not only that, it will be the equivalent of 5 or 6 bags of Kale Chips for under 2 dollars!
My garden is bursting with Kale of several varieties and I have everything else I need in the pantry for this kale chip recipe.
Plus if my teenager wants to eat Kale, I’m all for it. The health benefits are endless, check out more about the health benefits of Kale here.
Hoosier Hill Farm Nutritional Yeast Flakes, 1 Pound
The Important Things you’ll need for homemade Baked Kale Chips
- Kale (1 bunch)
- Olive oil (2 tbsp)
- Sea salt (to taste)
- Nutritional yeast (1/4 cup) – this is the secret ingredient!
- Parchment paper for baking the kale chips, vital to keep the kale pieces from sticking and burning.
- Cookie Sheets
Note: Nutritional Yeast is a non-active yeast that is high in fibre, protein and Vitamin B12. For vegetarians (which my son is) this may be their only source of B12.
This is why I keep it around the house and use it for things like this. It is very tasty and versatile. For us Keto types, 1 tbsp of Nutritional Yeast has 1 net Carb, 1 g fat and 3 g Protein.
Instructions for Baked Kale Chips Recipe :
- Preheat oven to 300 degrees F. Prepare cookie sheets with a layer of parchment paper.
- Break off the large stems and wash kale well in the sink. Pat dry with a towel.
- Once the kale is dry, use kitchen scissors to snip out any remaining spine. The spines can get very tough when baked. Place the kale leaves in a large bowl.
- For the kale chips seasoning, toss the kale with the olive oil, nutritional yeast and salt until all leaves are coated.
- Lay the Kale on the prepared cookie sheets in a single layer.
- Bake for 10-15 minutes or until the kale leaves are completely dry and crunchy!
NOTE: Keep a close eye on the kale chips because some varieties of Kale are very thin and could burn fast!
Variation: One of my kids really likes this variation. For the kale chips seasoning, instead of the nutritional yeast, thin 2 tbsp almond butter with the 2 tbsp olive oil and toss the Kale leaves in that mixture. Strangely addictive!
What could be faster and easier than making these low carb Kale Chips in the oven?
Well, I would say my son polished these things off faster than I made them. And now that he saw how easy they are, I’m sure he will be making them as well.
I hope you enjoy these Kale Chips as much as my son did!
Low Carb Keto Kale Chips
Yield: Lots!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
These Kale chips are a family favorite and so easy to make. Even the veggie haters in my family will gobble these up! Cheesy healthy vegan and gluten free keto snack food!
Ingredients
- • Kale (1 bunch)
- • Olive oil (2 tbsp)
- • Sea salt (to taste)
- • Nutritional yeast (1/4 cup) - this is the secret ingredient for delicious kale chips seasoning!
- • Parchment paper for baking the kale chips, vital to keep the kale pieces from sticking and burning.
- • Cookie Sheets
Instructions
- Preheat oven to 300 degrees F.Prepare cookie sheets with a layer of parchment paper.
- Break off the large stems and wash kale well in the sink.Pat dry with a towel.
- Once the kale is dry, use kitchen scissors to snip out any remaining spine.The spines can get very tough when baked.
- Place the kale leaves in a large bowl.
- For the kale chips seasoning, toss the kale with the olive oil, nutritional yeast and salt until all leaves are coated.
- Lay the Kale on the prepared cookie sheets in a single layer.
- Bake for 10-15 minutes or until the kale leaves are completely dry and crunchy!
Notes
IMPORTANT!! Keep a close eye on the kale chips because some varieties of Kale are very thin and could burn fast!
Variation:One of my kids really likes this variation.For the kale chips seasoning, instead of the nutritional yeast, thin 2 tbsp almond butter with the 2 tbsp olive oil and toss the Kale leaves in that mixture.Strangely addictive!
Nutrition Information:
Yield: 4Serving Size: bowl full
Amount Per Serving:Calories: 113Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 481mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 4g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.
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