Making low carb Kale Chips in the oven is so easy and inexpensive! They make a great salty, crunchy snack and are gluten free.
My son works in a grocery store and one of the things he loves to do is to show me new products when I come into the store. Recently when I was in the store, he showed me Kale Chips and wanted me to buy a bag. Even with my discount for being a family member, that little bag of Kale chips would have cost over 5 dollars!
So not that I want to argue with a 16 year old who wants to eat Kale, but I said no way, I will make you Kale Chips in the oven! And not only that, it will be the equivalent of 5 or 6 bags of Kale Chips for under 2 dollars!
My garden is bursting with Kale of several varieties and I have everything else I need in the pantry for this kale chip recipe.
Hoosier Hill Farm Nutritional Yeast Flakes, 1 Pound
The Important Things you’ll need for homemade Baked Kale Chips
- Kale (1 bunch)
- Olive oil (2 tbsp)
- Sea salt (to taste)
- Nutritional yeast (1/4 cup) – this is the secret ingredient!
- Parchment paper for baking the kale chips, vital to keep the kale pieces from sticking and burning.
- Cookie Sheets
Note: Nutritional Yeast is a non-active yeast that is high in fibre, protein and Vitamin B12. For vegetarians (which my son is) this may be their only source of B12. This is why I keep it around the house and use it for things like this. It is very tasty and versatile. For us Keto types, 1 tbsp of Nutritional Yeast has 1 net Carb, 1 g fat and 3 g Protein.
Instructions for Baked Kale Chips Recipe :
- Preheat oven to 300 degrees F. Prepare cookie sheets with a layer of parchment paper.
- Break off the large stems and wash kale well in the sink. Pat dry with a towel.
- Once the kale is dry, use kitchen scissors to snip out any remaining spine. The spines can get very tough when baked. Place the kale leaves in a large bowl.
- Toss the kale with the olive oil, nutritional yeast and salt until all leaves are coated.
- Lay the Kale on the prepared cookie sheets in a single layer.
- Bake for 10-15 minutes or until the kale leaves are completely dry and crunchy!
NOTE: Keep a close eye on the kale chips because some varieties of Kale are very thin and could burn fast!
Variation: One of my kids really likes this variation. Instead of the nutritional yeast, thin 2 tbsp almond butter with the 2 tbsp olive oil and toss the Kale leaves in that mixture. Strangely addictive!
What could be faster and easier than making these low carb Kale Chips in the oven? Well, I would say my son polished these things off faster than I made them. And now that he saw how easy they are, I’m sure he will be making them as well.
I hope you enjoy these Kale Chips as much as my son did!