If you have never tried putting pieces of kale in the oven to make kale chips, then this is going to be your new favorite recipe. The crunch from these crispy baked leaves is just insatiable. Paired with some baked camembert, onion dip, and some salami crackers, you’ve got yourself a mega-snack board suitable for anyone on a ketogenic diet.
Keto Chips are actually pretty much a keto recipe already. When kale is in season, it’s a perfect time to enjoy these crunchy snacks.
Keto Kale Chips
Easy Kale Crisps don’t need many different ingredients to taste delicious. You’ll enjoy how easy Keto Kale Chips is to make once you get started in the kitchen.
If you are looking for more crunchy Keto Kale Chips like this, you are going to love my other snack recipes on the blog that are just as delicious is this one, or you can download my Best Selling Keto Cookbook and get even more keto snack recipes.
Or if you are looking for more crispy kale snack recipes sequenced into an easy keto meal plan, then you’ll enjoy my 4 week keto meal plan, filled with many more snack ideas like this recipe.
How many calories in kale chips?
If you’re wondering How many calories in kale chips?, then hopefully I can answer this question for you.
The nutritional information can be found here for this recipe:
How many carbs in kale?
That’s a good question. Well, I also wondered about How many carbs in kale? before I created this recipe, so you’re not alone! If you look above, hopefully, the nutritional information panel can answer this question, but if it doesn’t, you can always leave a comment below and I’ll answer as promptly as I can.
I hope you enjoy this crunchy Keto Chips as much as I did testing, creating and photographing this recipe. Don’t forget to share this Kale Chips with a friend in need, or anyone who would be excited about finding a perfect crunchy Kale Chips.
Until Next Time.
- 1 Bunch Kale
- 2 Tbsp olive oil
- 1/2 tsp Salt
- 1/2 tsp Italian Herbs (oregano)
- Peheat your oven to 180C (355F)
- Separate each large leaf out from the bunch of kale. Pat them down dry so that you don't need to bake out any extra mousture
- Remove the large stalk from the middle of the kale leaf, and then slice the remaining kale into large chunk as shown in the picture.
- Place the large chunks into a large mixing bowl, and cover with olive oil. Make sure you mix them around to get a good coverage all over
- In a large baking pan, place some baking paper over the pan and put as many peices of kale as you can fit. Spinkle with salt and a litle italian herbs
- Place them into the oven for 10 mins, or until crispy. (depending on the quality of the kale, you might have to cook for a little longer)