Baked Keto Kale Chips has a light and airy texture, with a distinct crunch. This naturally keto Baked Kale Chips recipe is easy, delicious, and uses simple ingredients. This vegetarian recipe is a perfect healthy snack!
Homemade Baked Kale Chips Recipe and Content by Maya Krampf of Wholesomeyum
How to make Baked Keto Kale Chips
TIP: Basic kale chips just need oil and salt, but you can opt for salt and vinegar kale chips for a bit more flavor if you prefer.
- Prepare kale. Cut kale into pieces and remove the stems.
TIP: The stems are very bitter and tough, so spend a few minutes to remove the stems! You might be tempted to buy kale pieces in a bag, but they are typically small pieces with tons of stems! It is recommended to prepare the kale yourself.
- Massage kale. In a large bowl, whisk together olive oil and white vinegar (or apple cider vinegar if you like). Add the kale pieces and massage the oil and vinegar mixture into the kale.
TIP: Massaging the remaining leaves with oil and vinegar helps to soften the exterior cell walls, stripping away the bitterness. Believe it or not, this process leaves the kale leaves with a more delicate taste and even a little sweetness.
To massage the kale, toss with the oil and vinegar, then pick up handfuls, squeeze, release, and repeat. It’s enough once you see the kale start to soften.
- Add nutritional yeast. Stir in nutritional yeast and sea salt. Mix to disperse evenly and arrange in a single layer on the baking sheet. Sprinkle with remaining nutritional yeast on top.
- Bake. Bake the chips, rotating the pans halfway through, until crispy.
Here are some more content tips by Maya of Wholesomeyum on picking kind of kale to use to make the best Baked Keto Kale Chips.
What kind of Kale Should I use for making Baked Keto Kale Chips?
When making kale chips, these are the most common options for the best kale to use:
- Lacinato kale (also known as Tuscan or dinosaur kale) – It’s blue-green in color, flat, and has an appearance almost resembling dinosaur skin, hence the name. You might want to use this kind because it’s sweeter and thinner (for an even crispier chip!).
- Curly kale (green or red) – The advantage is the curls will hold a bit more nutritional yeast, so go for that if you like its flavor, and those same curls also mean more crispy texture. However, it’s more bitter than lacinato kale, with a stronger peppery flavor.