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–+ servings

Keto Irish Kale Crisps with Sea Salt

Crispy, oven-baked kale leaves seasoned simply with olive oil and flaky sea salt — the same hearty green found in colcannon, turned into a nearly carb-free, endlessly snackable chip.
Print Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Irish
Servings: 4 servings
Calories: 70kcal

Ingredients

  • 1 large bunch curly kale stems removed and torn into chip-sized pieces
  • 2 tbsp olive oil
  • 1/2 tsp flaky sea salt
  • 1/4 tsp garlic powder (optional)

Instructions

  • Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  • Wash the kale thoroughly and dry it completely — excess moisture is the biggest reason kale chips turn soggy instead of crisp.
  • Toss the torn kale pieces with olive oil, making sure each piece is lightly and evenly coated.
  • Spread the kale in a single layer on the baking sheet, without overlapping.
  • Bake for 18-22 minutes, checking at the 15-minute mark, until the edges are crisp but not browned.
  • Remove from the oven, sprinkle immediately with sea salt and garlic powder if using, and let cool for 2-3 minutes — they crisp up further as they cool.

Nutrition

Serving: 1serving | Calories: 70kcal | Protein: 2g | Fat: 7g
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