How to Make Kale Chips for a Crunchy Keto Snack
Kale chips satisfy that craving we all get from time to time for something we can crunch into. Even more, sometimes you just need a good salty snack. When you’re low-carbing it, don’t you especially crave that crunch since your not eating things like toast or homemade potato chips?
Also kale is loaded with vitamins, minerals and antioxidants too!
Recently my neighbor friend, Melissa, brought us some Kale chips to try. I know they sound too healthy to be good, but I was surprised that all of us loved them! This time of year Kale is easy to find, so head to your farmer’s market before it’s gone for the year and snag yourself some local goodness.
By the way, you'll only want to buy organic because Kale is currently #3 on the “Dirty Dozen” list, which means it is usually heavily sprayed with chemicals.
- Rinse and dry kale leaves well, then break into chip-sized pieces as you tear the leaves off the stems. Spread them out on a cookie sheet. I use these parchment paper sheet liners to make clean up easier. Brush each piece with just melted butter or mix it with the oil if desired. (I've done it both ways.) For dairy allergies you could just use melted ghee, bacon grease, or coconut oil.Sprinkle garlic powder and sea salt all over the chips.Bake at 375*, flipping over when needed until golden brown, or removing some if they get done before the others. Just watch so they don’t burn. Time will vary, but mine took about 10 minutes to get nice and crispy. Enjoy!
Watch the video here on how to make kale chips for a crunchy keto snack:
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- By the way, did you know that green veggies like spinach, chard and others shouldn't be eaten raw, such as in a green smoothie, because they contain oxalic acid, which blocks mineral absorption? Oxalic acid is reduced by cooking, though, so just give it a light steam before you toss it into your smoothies. OR get this nutrient-dense, organic, low-oxalate green powder for your smoothies! ***Read more about the connection between oxalic acid and kidney stones here. ***And also: a healthy gut can mitigate some of the negative effects of oxalates.
- Also, cruciferous vegetables, such as cauliflower, cabbage, broccoli, and a few others, should also be gently cooked before eating them to reduce the goitrogens, which are substances that suppress the function of the thyroid gland. (Read about other veggies that should be lightly cooked before eating. Also here's more info from Dr. Kaayla Daniel, Plants Bite Back.) Recently Sarah posted her recipe for Kale Chips to Protect Your Thyroid that you might want to check out – it’s different from this one and calls for vinegar. These might be good for that sour and salty flavor that’s so good together sometimes!
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