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Chips & Crisps: Parmesan Kale Chips

I personally love kale chips but not everybody is as keen. You will either love or hate them. Try it for yourself :)

Preparation time

Hands-on
Overall

Nutritional values (per serving):

2.1 grams 1 grams 3.6 grams 8.9 grams 2.2 grams 103 calories
Total Carbs3.1grams
Fiber1grams
Net Carbs2.1grams
Protein3.6grams
Fat8.9grams
of which Saturated2.2grams
Energy (calories)103kcal
Magnesium12mg (3% RDA)
Potassium121mg (6% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (14.1%), fat (77.9%)

Ingredients (makes 4 servings):

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

It's not difficult to make kale chips. However, I was struggling when baking them, as they got burned a couple of times. I figured out you have to rather dry them than bake them. Here is how I did it:

  1. Preheat the oven to low, 100 C / 212 F.
  2. Wash the kale thoroughly and make sure you drain it completely (paper towel works best). If you don't dry it enough, it will get soggy. Remove the stems and tear or chop into large-bite-sized pieces. Don't make them too small, they'll shrink a bit while baking.
    I used Curly Kale in this recipe. Other types such as Lacinato Kale or even the outer leaves of Savoy Cabbage work well, too!
  3. Place the teared kale into a bowl and add a pinch o salt and olive oil. Mix well with hands to allow the oil everywhere. If you don't want to get messy, simply place the kale into a plastic bag, add the seasoning and shake well.
  4. Add half of the grated Parmesan cheese and mix well. Place on a baking sheet lined with baking paper and put in the oven. Bake for 30-40 minutes or until crispy, checking frequently. Remove from the oven and when still hot, sprinkle with the rest of the Parmesan cheese.
  5. Place on a serving plate and enjoy!

Other possible seasonings I tried (for the same amount of kale):

  • Basic (salt, 1-2 tbsp olive oil)
  • Cinnamon-spiced (1 tsp cinnamon, 1-2 tbsp Erythritol, 1-2 tbsp melted coconut oil)
  • Garlic (1 tbs garlic powder or 2 cloves mashed garlic, salt, 1-2 tbsp olive oil)
  • Salt & vinegar (1 tbsp balsamic vinegar, salt, 1-2 tbsp olive oil)

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (7)

Can you tell me how much constitutes a serving so I can work out how much NOT to eat they are so good - I have just made my first batch and my daughter has ate them all! We are off to the pictures tonight so need to make more!

Reply

Thank you Juli! This recipe makes 4 servings and I'd guess that one serving is about a cup or two - it depends on how big the pieces are. And I've been working on a new recipe with 2-3 other flavour variations which I'm planning to post soon Smile

Reply

Another super twist to kale ... this tastes yummmm... I always tried salted but with cheese it's more nice Smile thanks for your great posts

Reply

It is Smile Thank you!!

Reply

Hi!! I tried making this recipe and the kale tasted yummy, it was very crispy. I wasn't sure what was the best way to store it. Once the kale chips were completely cooled down, I put them in a tupperware and closed the lid. I left them out of the fridge because I didn't want moisture to form inside the container and make them soggy. Despite doing that, the kale chips were not crispy anymore the next day. Do you have any tips on how to store these chips in a way that would maintain their crispness?

Reply

Hi Manu, thank you! I think the best way is to store them in an airtight container once they cool down - just like you did. Sometimes the chips seem crispy and done but maybe you will need to bake / dehydrate them for longer, especially if there are thicker leaves or stalks. Hope this helps!

Reply

Ohh, ok! I'll try leaving them in the oven for a longer time next time. Thanks for the tip!

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