The guests have clamored excitedly through the door. They’re wildly excited for the holiday meal. But first, tempt their taste buds with these bright and salty kale chips. These low carb snacks are going to evaporate from the bowl!
January 14 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Snack
The guests have clamored excitedly through the door. They’re wildly excited for the holiday meal. But first, tempt their taste buds with these bright and salty kale chips. These low carb snacks are going to evaporate from the bowl!
USMetric
4 servingservings
Ingredients
- ½ lb 220 g kale
- 1 tbsp 1 tbsp olive oil
- ½ tsp ½ tsp lemon juice or white wine vinegar
- salt
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 300°F or 150°C.
Rinse and dry the kale. Remove the thick stem and tear big leaves into smaller pieces.
Toss the kale in olive oil and lemon juice or white wine vinegar and sprinkle on salt.
Place the kale on a baking sheet lined with piece of parchment paper and bake in oven for 10-15 minutes, until the chips are crispy but not burned. Toss the chips a few times so they bake evenly.
Tip
You can also substitute the kale with collard greens for a light peppery flavor!
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
7 comments
1
Francisco
December 12 2014
Any references on the amount of olive and salt needed for a number of kale leaves? I should try this tomorrow :)
Reply: #4
2
Murray
December 12 2014
Our kids love kale chips.
There are variations to try. I don't like the char flavour developed at 400F, so I go lower (around 300F) and use the convention fan. It takes a bit longer but I prefer the flavour.
One can also prepare the kale by squeezing a few wedges of lemon and pounding the lemon juice into the leaves and let them sit a while. This takes away some of the bitterness. Kale is surprisingly high in cyanide; appropriate preparation and adequate cooking reduces the cyanide and makes kale a lot more enjoyable for me (I am somewhat sensitive to cyanide and I don't expect my mitochondria enjoy it either).
I also found a good recipe from Vij restaurant in Vancouver, with coconut milk, Cayenne pepper, paprika and lemon juice. Vij is a flavour genius generally.
http://www.thelocalfoodbox.com/vijs-grilled-coconut-kale/- 1 comment removed
4
Reply to comment #1 by Francisco
Mihir
December 12 2014
just enough olive oil to cover the kale. we've also found that using an oil sprayer (like this one: http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV) works much better than drizzling the olive oil. we can literally eat an entire bunch of kale in one fell swoop. as for salt, just do it to taste. i only use a little as i enjoy the bitterness of the kale with just a hint of salt.
5
Deneen
April 19 2015
I wouldn't heat olive oil to 400, some references say the smoke point is around 385.
But dehydrated kale chips (lemon and tahini soaked) rock!
6
Fay
January 23 2016
Stir-fried seaweed in Chinese restaurants is often actually kale so sometimes I mix Chinese five spice into my kale chips. Collard greens work really well too but I've found that cabbage generally doesn't. I'm planning on trying rocket (arugula) and squirrel too.
7
Dhananjay
February 11 2018
I tried it with evoo, red wine vinegar, and salt, then sprinkled a little parmesan cheese over them in the final minutes. They were great.
8
Gemma
February 18 2020
This recipe is great - even the kids love it, and it's a great replacement for fries or other chips.
