While watching TV I saw a recipe for Kale Chips. I’ve never had kale, but I saw how crispy they got in the oven and I thought they would make a good low carb snack.
Comments: So I was a little hesitant to try these kale chips, but after seeing so many recipes with kale (it’s in season right now) I decided to give it a try. I have to admit the kale chips do taste a little odd, but the salty crunch has me addicted. Maybe I am just missing potato chips, but they are actually pretty good. Don’t get me wrong, they still have that veggie/greens taste (someone suggested that it has a more subdued brussel spout taste). If you like brussel sprouts or greens (collards, etc.) or you think you can get past that taste then I strongly suggest you give these a try.
Low Carb Kale Chips
Ingredients
- 1 bunch of kale (I used curly)
- 1 Tbsp oil
- 1/2 tsp Celtic Sea Salt
- 1/2 tsp cracked black pepper
- A pinch of crushed red pepper flakes
- 1/2 Tbsp nutritional yeast or Parmesan cheese
Instructions
- Preheat oven to 250 F.
- Remove the kale leaves from the stems.
- Toss the kale with the oil, salt, pepper, and crushed red pepper.
- Arrange the kale on a baking sheet in a single layer.
- Place the kale in the oven and bake for 15 minutes.
- After 15 minutes, sprinkle the kale with the nutritional yest and bake for another 15 minutes or until crispy.
Notes
Net Carb Count*: 1 cup of kale has about 6 net carbs
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
