A quick and easy recipe for keto kale chips. 

If you are interested in a keto diet, you probably know that kale is one of the top veggies on this program. Kale is highly nutritious and there are lots of ways you can have it: raw, cooked, sweet, salty and …what not.  

Today I’m sharing with you my favorite and extremely simple kale recipe: keto kale chips. The whole recipe has only three ingredients and a few simple steps. Within 50-60 minutes you will have a huge bowl of keto kale chips that are both delicious and very low in calories.

Keto kale chips are one of these snacks that you can eat without guilt and in huge amounts. They are also great both as an addition to a bigger meal to make you feel really full or to help you meet your veggie requirements for the day.

Ingredients

• 150 g (5.2 oz) of raw kale (frozen kale will not be appropriate)
• 15 g (0.5 oz) of unrefined organic extra virgin coconut oil
• A few pinches of sea salt or Himalayan salt

Instructions

1. Preheat the oven to 300 °F (150 °C) and turn on the hot air circulation.
2. Cut the kale into small pieces if it’s not already sliced and spread it onto the frying tray.
   PRACTICAL TIP:  I suggest using only raw kale. The frozen kale is not suitable for kale chips. You can use frozen kale to make a delicious keto kale smoothie. 
3. Take about 15 g (0.5 oz) of coconut oil and grease kale pieces with it. Use your own hands to do that!
   
4. Add sea or Himalayan salt. Add as much as you like depending on how salty you like your food to be. I added several big pinches.
   
5. Put the tray into the oven once it heats up. Let it bake for some 10-15 minutes.
   
6. Open the oven and mix kale pieces so that they dry up evenly and not get burned. Bake them for another 10-15 minutes.
   
7. Open the oven and mix your kale chips again. Reduce the temperature to 212 °F (100 °C) and let them bake for another 10-15 minutes.
   
8. Open the oven and mix your kale chips yet again. This time reduce the temperature to 122 °F (50 °C) and let them bake for the last 10-15 minutes before you remove your ready kale chips from the oven.
   
9. Your keto kale chips will be ready once they totally dry up and become crunchy. Touch them and you will know.
   
10. Since your kale chips are all dried up you don’t have to wait until they cool down. You can eat them right away.
    PRACTICAL TIP: Keto kale chips taste best just after baking. If you want to eat your kale chips later, make sure to protect them against moisture. Otherwise they won’t be crispy and crunchy any more. It’s best to store them in a plastic box.
    
11. This is your ready keto kale chip. PRACTICAL TIP:   Your keto kale chips will shrink a lot after baking. You can expect about a 50% reduction of their volume and size. If you use 200 g of raw kale, you will have more or less 100 g of kale chips. 

Macros For Keto Kale Chips

Keto Kale Chips Print Version

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Keto Kale Chips

TOTAL CALORIES: 201 kcal
PROTEIN: 5.6 g
FAT: 16.1 g
NET CARBS: 4.2 g

Course Salad, Side Dish, Snack

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 1 person

Calories 201 kcal

Ingredients

• 150 g of raw kale (frozen kale won't be OK)
• 15 g of coconut oil (unrefined, extra virgin)
• A few pinches of Himalayan or sea salt

Instructions

1. Preheat the oven to 300 °F (150 °C). Remember to turn on the hot air circulation so that your chips bake evenly. 

2. Cut kale leaves into smaller pieces and spread them onto the baking tray. 

3. Measure about 15 g (0.5 oz) of coconut oil and apply it onto raw kale leaves.  

4. Sprinkle your chips with Himalayan or sea salt. 

5. Place the tray with raw kale chips into the oven. 

6. Bake your kale chips for some 10-15 minutes. 

7. Open the oven and mix your chips. Make sure they are baking evenly and not getting burnt. 

8. Reduce the temperature to 212 °F (100 °C) and bake for another 10-15 minutes. 

9. Open the oven. Mix your kale chips again. 

10. This time reduce the temperature to 122 °F (50 °C) and let the kale chips bake for another 10-15 minutes.

11. You can turn off the oven and remove the chips once they totally dry up and become crunchy. 

12. Enjoy!

Recipe Notes

Don't add too much coconut oil because your kale chips may not dry up totally. They are the most tasty just after baking. If you want to eat them later, put them in a bag and don't let moisture get into it. Remember that your kale chips will shrink so you will have about 50% of the raw product. 

Share The Recipe For Keto Kale Chips To Help Spread The Word

I’m doing my best to create and share as many delicious keto recipes as possible. More and more such recipes are coming. Don’t forget to tell me how the keto kale chips turned out for you and if you like it.

Would you add some other ingredient to this recipe? How would you change it? If you have any suggestions or questions, feel free to leave me your comments or contact me directly. I would love to hear from you.

If you like this recipe, share it with your friends on social media so that they can also eat delicious and healthy keto cakes like this. We can really change the world together! Thanks!