Keto Air Fryer Balsamic Kale Chips
⏱ Prep: 10 min🍳 Cook: 5 min✅ Ready: 15 min
77
Calories
1.9g
Net Carbs
0.8g
Protein
7.2g
Fat
⏱ Prep: 10 min🔥 Cook: 5 min⏰ Ready: 15 min
How to Make It
Step 1
Start by preparing your kale leaves. Rinse the leaves well and shake off any excess water. Pat the leaves dry with a clean cloth or kitchen towel and discard any tough stalks or stems.
Step 2
Add the prepared kale to a large mixing bowl. Drizzle over the balsamic vinegar and olive oil. Sprinkle over the chili flakes and season with salt and pepper. Use your hands to thoroughly massage all the liquids and seasonings into the kale leaves.
Step 3
Transfer the seasoned leaves to the basket of your air fryer. Ensure that they are in an even layer. Set the temperature to 375 degrees Fahrenheit and the timer to five minutes.
Step 4
After five minutes the chips should be evenly cooked and crisp. These are best eaten immediately.
Ingredients
- hese Keto chips are simple to prepare with just a handful of ingredients. The kale leaves are coated in sweet balsamic vinegar, extra virgin olive oil, salt, pepper and fiery dried chili flakes. The chili brings a spicy kick to the chips but please feel free to add more or less to suit your tastes. Ensure to adjust your macros for any adjustments.TipsAir fryers are an excellent way to cook foods quickly and easily with minimal washing up! They also require very little in the way of liquids and added fats. To get the best results from your kale chips, ensure that the oil and balsamic is well massaged into the leaves so that they are equally coated and will cook evenly in the air fryer.Once cooked you may test the chips for spiciness! If you would like extra heat you can toss the chips with some extra chili flakes to serve. Gluten FreePaleoQuick EasyVeganVegetarian Net Carbs 1.9 gFiber 1 gTotal Carbs 2.9 gProtein 0.8 gFats 7.2 g – 77
- cals – Quantity
- Serving Size – servings
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- Kale – 4 cup
- Extra Virgin Olive Oil – 2 tablespoon
- Balsamic Vinegar – 2 tablespoon
- Hot Chili Pepper, Dried, With Seeds – 2 teaspoon
- Salt, Sea Salt – ¼ teaspoon