Oven-Baked Kale Chips
Crunchy, salty kale chips baked in the oven. A low-calorie keto snack that disappears as fast as you make it.
PROTEIN 3g
CALORIES 75
P:E RATIO 0.3
TIME 25m
YIELD 4
P:E 0.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 large bunch curly kale, stems removed HIGH FIBER
1 tbsp olive oil FLAVOR
1/2 tsp sea salt FLAVOR
1/4 tsp garlic powder FLAVOR
2 tbsp nutritional yeast (optional) FLAVOR
MEAL PREP LOGISTICS
- Storage: Store in a paper bag (not plastic) at room temperature for 2-3 days.
- Batching: Kale must be completely dry or chips won't crisp.
- Reheat: Best fresh. Can re-crisp in oven at 300°F for 3 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 300°F. Line 2 baking sheets with parchment paper.
02
HIGH HEAT SEAR
Tear kale into chip-sized pieces. Wash and dry thoroughly.
03
THE MACRO PREP
Massage olive oil into kale leaves, then season with salt, garlic powder, and nutritional yeast.
04
THE ASSEMBLY
Spread in a single layer — no overlapping.
05
STEP 5
Bake 12-15 minutes until edges are crispy but not brown. Watch carefully!
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 large bunch curly kale, stems removed
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 2 tbsp nutritional yeast (optional)