For the Foodie

Crispy Kale Chips

I love kale!

I love it in salads, steamed, especially in smoothies and most recently, during my low-carb/Keto diet, I have become fond of it as the perfect substitute for chips or popcorn, or any other salty or savory snack.

I snacked on a handful of these rather than popcorn during our Harry Potter marathon this weekend and imagined how good they would taste as “croutons” on a salad or alongside and sandwich even (lettuce wrap in my case).

I used an entire full 1 lb bag of organic kale, which produced roughly 8 servings of this salty, low carb (6 net carbs per serving) treat. If you are on a low carb or keto diet, not only does the carb count benefit you, but so does that salt for your electrolytes. Plus, sometimes I just want that crunchy snack and other than Wisps, you won’t find much of that on the low carb diet. Win, win and win!

So on we go with the recipe! Please note, this will make your kitchen odorous. I honestly did not mind the smell but my husband was NOT impressed!

Also, one addition I would add to this recipe (but did not this time around) would be shredded or grated parmesan, I can imagine that gives an even more savory taste! I would suggest grated over shredded and I would add it in during the oil process, I will note it below to be clear.

What you will need:

  • 1 lb bag of organic kale
  • 4 tablespoons of organic unrefined coconut oil, melted
  • Himalayan pink salt (roughly 1 tsp)
  • Black ground pepper (roughly 1 tsp)
  • Garlic powder (roughly 1 tsp)

What you will need to do:

Set the oven to 350 F and grease the baking tray. As I refuse to use cooking sprays (did you know they can get rust off your bike chain or bugs off your windshield? Many contain additives and GMOs – yuck!) I made sure to smear a bit of coconut oil across the pan.

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Be sure the kale is washed and dried. I am able to get my kale pre-shredded, but if you do not you will need to remove the center rib and stems from each leaf and discard. Cut or tear them into bite-size pieces. These will significantly shrink during the baking process so you can make them a little larger.

Place the kale into a large bowl (with the 1 lb bag, I had to do this in a couple of batches) and drizzle the melted oil over it and then massage or toss the kale around to get evenly covered. Now is when I would add in the grated parmesan next time as well. You can go ahead and toss all of the seasonings on now as well or do as I did below.

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Once coated, lay the kale out onto the baking tray in a single layer and top with pepper, salt and garlic powder.

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Bake the kale until crisp and the edges are slightly browned, roughly 12-15 minutes. Toss into a large bag or bowl and enjoy!

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