Crispy Kale Chips Recipe
This crispy kale chips recipe is appropriate for individuals with diabetes mellitus (DM) as it uses healthy ingredients without added sugars or high-carbohydrate components.
Adapted from Downshiftology, by Lisa Bryan
- Diabetes
- Celiac
- AIP
- Hashimoto's
- Low-FODMAP
- Low-histamine
- Dairy-free
- High blood pressure
- Mediterranean
- Balanced
- Gluten-free
- Crohn’s and colitis
- IBS
- High-fibre
- Vegetarian
- Vegan
- Keto
- Low-carb
- Paleo
- Eczema
Ingredients
- 4 kale stems
- 1 to 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
Method
- Remove stems
- Remove kale leaves from stem. Preheat the oven to 300°F (150°C). Wash and thoroughly dry the kale. Remove the kale leaves from the stems, then tear into pieces. Place the torn kale into a mixing bowl.
- Mix kale and seasoning
- Mix together. Add the oil and salt to the mixing bowl and gently massage the kale until all pieces are lightly coated in oil.
- Bake the kale. Lay the kale in one single layer on a baking sheet and cook for 8 minutes. Rotate the baking sheet and cook for an additional 2 to 6 minutes, checking every minute or two to ensure it's not burning.8 min timer
- Let rest. Remove the baking sheet from the oven, let the kale chips cool for 3 to 5 minutes, then enjoy.5 min timer
Diabetes check: watch for added sugar, sweet sauces and glazes, juice, and large portions of refined carbs. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, AIP recipes, Hashimoto's recipes, Low-FODMAP recipes, Low-histamine recipes, Dairy-free recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Crohn’s and colitis recipes, IBS recipes, High-fibre recipes, Vegetarian recipes, Vegan recipes, Keto recipes, Low-carb recipes, Paleo recipes, Eczema recipes.