Salt & Vinegar Kale Chips (Keto)

These salt and vinegar kale chips have an irresistible crunch that even Bae digs them.

Bet you can’t eat just one! 😂

Ingredients

1 bundle of kale, about 6 cups
2 Tbsp nutritional yeast, divided
1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 Tbsp white wine vinegar
1 Tbsp kosher salt

Yields: 6 servings
Per serving (1 cup)*:
Calories: 35
Net carbs: less than 1
Protein (grams): 1
Fat (grams): 3

Prep time: 8 min
Cook time: 20 min
Total time: 28 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 300F.

In a large bowl, ripe up the kale into bitesize pieces by hand, removing stems.

Pour the olive oil and vinegar over the kale and massage it, until it becomes soft.

Note: Any vinegar or combination of vinegars can be used. I really enjoy combining the apple cider vinegar and white wine vinegar for a very proounced taste.

Stir in 1 Tbsp of the nutritional yeast, then spread the kale out over 2 parchment lined baking sheets. Depending on the size of your kale, you may need to work in 2 batches.

Sprinkle with kale with kosher salt and more nutritional yeast, then bake for 20 min. If baking a second batch, it may need an extra 5 min after resting in the oil and vinegar mixture.

Store the kale chips in airtight container and enjoy!

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Salt and Vinegar Kale Chips (Keto)

Yield: 6

Author: Georgiana Elias

Prep time: 8 MinCook time: 20 MinTotal time: 28 Min

These salt and vinegar kale chips have an irresistible crunch that even Bae digs them. Bet you can’t eat just one! 😂

Ingredients

• 1 bundle of kale, about 6 cups
• 2 Tbsp nutritional yeast, divided
• 1 Tbsp extra virgin olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp white wine vinegar
• 1 Tbsp kosher salt

Instructions

1. Preheat oven to 300F.
2. In a large bowl, ripe up the kale into bitesize pieces by hand, removing stems.
3. Pour the olive oil and vinegar over the kale and massage it, until it becomes soft.
4. Note: Any vinegar or combination of vinegars can be used. I really enjoy combining the apple cider vinegar and white wine vinegar for a very proounced taste.
5. Stir in 1 Tbsp of the nutritional yeast, then spread the kale out over 2 parchment lined baking sheets. Depending on the size of your kale, you may need to work in 2 batches.
6. Sprinkle with kale with kosher salt and more nutritional yeast, then bake for 20 min. If baking a second batch, it may need an extra 5 min after resting in the oil and vinegar mixture.
7. Store the kale chips in airtight container and enjoy!

Nutrition Facts

Calories

35

Fat (grams)

3

Net carbs

0

Protein (grams)

1

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator