Snack
Kale chips with sea salt
The lightest snack here, and low and slow is the whole method — a hot oven gives you black edges and raw middles every time.
2gnet carbs
13gfat
2gprotein
133kcal
Per serving25 minServes 4
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Ingredients
For the whole dish · serves 4
- Kale5½ oz
- Olive oil4 tbsp
- Smoked paprikahalf a teaspoon
- Sea salt flakesa scattering
Method
6 steps · 25 minutes
- Heat the oven to 300F. Strip the leaves off the stalks and tear them into pieces bigger than you want them — they shrink by half.
- Wash them if they need it, then dry them completely. Any water at all and they steam into limp green rags.
- Massage the oil into the leaves with your hands for a minute, so every surface is coated. Poured on, it pools and half the leaves burn.
- Spread them on two sheets in a single layer with space between.
- Bake 15 minutes, swapping the sheets halfway. They are done when they shatter rather than bend.
- Salt them out of the oven, not before — salt draws water out and softens them while they bake.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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