How to Make Kale Chips
This recipe is appropriate for individuals with diabetes mellitus (DM) as it uses low-carb and nutritious kale as the main ingredient and avoids added sugars or high-carb ingredients.
Adapted from Minimalist Baker, by Minimalist Baker
- Diabetes
- Hashimoto's
- Low-FODMAP
- Dairy-free
- High blood pressure
- Mediterranean
- Balanced
- IBS
- High-fibre
- Vegetarian
- Vegan
- Keto
- Low-carb
- DASH diet
- Paleo
Ingredients
- 1-2 Tbsp melted coconut or avocado oil
- 1 large bundle curly green or purple kale
- Seasonings of choice
Method
- Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more.
- Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.
- Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
- Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.
- Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.15 min timer
- Remove from oven and let cool slightly - chips will crisp up even more once out of the oven.
- Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.
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: Hashimoto's recipes, Low-FODMAP recipes, Dairy-free recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, IBS recipes, High-fibre recipes, Vegetarian recipes, Vegan recipes, Keto recipes, Low-carb recipes, DASH diet recipes, Paleo recipes.