I got home from my trip to find my garden in full bloom, including an abundance of kale that needed to be harvested. Figured it was a good time to make a batch of healthy yet addictive, low-carb, keto-friendly kale chips. Just like with normal potato chips, it‘s good to have variety, so I’ve included 5 different flavours for you to try, but feel free to experiment and come up with your own.
Keto Kale Chips Recipes
Cheesy Steak Spice
Everything Bagel
Mexican Fiesta
Sour Cream & Onion
Sea Salt & Pepper
(*Note: This is one of the recipes where I don’t give set amounts, as some people like more or less seasoning.)
Base Ingredients:
- A big bunch of kale
- Olive oil or avocado oil)
- Parmesan cheese, finely grated (*Or nutritional yeast if vegan)
- Montreal steak spice
- Keto Taco Seasoning
- Cheddar cheese powder (*Or nutritional yeast if vegan)
- Sour Cream Powder
- Fresh Chives, finely chopped
- Himalayan pink sea salt and freshly ground black pepper
- Any high quality sea salt like Maldon or Fleur de sel
- Freshly ground freshly ground black pepper
Directions:
Remove the hard stems from all the kale, even the vein-y part that goes into the leaves.
Using your hands, rub the oil into the leaves until coated but not dripping.
Add seasoning to taste a little at a time, tossing as you go until all the leaves are coated to your liking.
Spread the leaves out in your dehydrator and run as per your machine’s manufacturer’s directions. Mine usually takes about 3-4 hours to yield perfect crispy kale chips. Don’t be shocked at how much they shrink. Kale leaves are mostly water so when you take that out, there simply isn’t much left.
Did you give any of these kale chips recipes a try? How did it go? Please let me know in the comments. Or if you post pics on Instagram, tag me so I can see your creation. :)
