Kale chips

A healthy alternative to traditional chips. Olena ISLAMKINA tells about a fast way to dry kale – a heaven-sent snack for those who have keto-flu.

There are exactly two problems associated with kale chips. Store-bought chips are normally made with unhealthy vegetable oil such as canola or corn and often contain starch additive. Kale is a trendy kind of green vegetables. Therefore, the starch that is used for it is not of some simple kind but tapioca, for example. However, this does not change the main point.

Problem number two: you can eat them in one second. They are tasty and crispy, so you just cannot stop. But if you just switched to the keto-diet such a snack would perfectly help with your keto flu – both potassium (kale is rich in potassium) and sea salt will help regain your electrolyte balance and recover fast.



  • one bunch kale (about 10 leaves)
  • 2 tablespoons olive oil or avocado oil
  • sea salt
  • spices to your taste
  • 1 tsp almond flour (optional)


Any sort of kale is ok. Wash the leaves and thoroughly dry them using a normal or a paper towel – otherwise, your kale will be stewed. Cut it into medium pieces: larger pieces for leaves and smaller ones for stems.


Put the cut kale on the dripping pan laid with baking paper and add some oil and spices directly into it. I made it spicy with cayenne pepper – super hot! Thoroughly stir the leaves to make them oily all round. Place the kale in the oven that is heated to 160 C/ 320 F, leave it there for about 10 minutes, then stir it and set the timer for 10 minutes once again. All the rest depends on your oven. You can try to lower the temperature or turn off the heat and let the chips finish drying. My advice is to dry several dripping pans at once – this is really tasty.

Photo: Helena Yankovska, Joanna Kosinska

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