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Kale chips fail for one reason: wet leaves. Kale holds water in every crease, and if it goes into the oven damp it steams rather than crisps, which is how most people end up deciding they do not like kale chips.

Dry it properly, use a low oven at 300 F, and give the leaves room on the tray. The low temperature matters because kale burns at the edges long before the middle dries out at higher heat.

Four servings at 47 calories and 2 g net carbs. It is close to a free snack, and it scratches the salty crunch itch that usually ends in a bag of something worse.

Crispy keto kale chips on a baking tray, a salty low carb vegan snack
Dr. Don Colbert, MD

Crispy Keto Zone Kale Chips

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Snack
Calories: 47
Ingredients Method Nutrition

Ingredients
  

  • 1 bunch organic kale
  • 1 tbsp organic olive oil
  • 1/2 tsp apple cider vinegar
  • 1 tsp sea salt

Method
 

  1. Preheat the oven to 300 F.
  2. Rinse the kale under cold water, then dry it thoroughly with a towel or a salad spinner. This is the step that decides whether the chips crisp.
  3. Strip the leaves from the stems and tear them into chip sized pieces.
  4. Put the leaves in a large bowl with the olive oil, apple cider vinegar and salt.
  5. Toss with your hands, massaging the oil into every leaf so none are left dry.
  6. Spread the leaves in a single layer on a parchment lined baking tray. Do not overlap them or they will steam.
  7. Bake for about 10 minutes, until the edges are crisp and the leaves shatter when touched.
  8. Cool on the tray for a minute before serving. They crisp further as they cool.

Nutrition

Calories: 47kcalCarbohydrates: 3gProtein: 2gFat: 4gFiber: 1g

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