Salty & Crispy Keto Snacks
It seems as if the world is split into two camps: the sweet-tooth snackers and the salty, crunchy peeps. Since I fall into the first category, finding treats I could eat in the keto world was a priority when I first made the leap.
Over the years, I found I could go longer without the “sweet treats” and started gravitating more towards saltier, crunchier snacks that weren’t loaded in carbs.
Most of those types of snacks that are readily available tend to be processed... and you all know I’m not down with the processed foods.
Like I’ve said before, desperation leads to some greatness in the kitchen. And lucky for you, I like to spread the love.
My first recipe, Parmesan Chips, is one of my husband’s favorite snacks (he is definitely Camp Crunchy) and it’s easy enough for him to make without asking for help.
The second recipe came to me via my sister... Thanks, Marlo! I’ve always been a fan of kale chips but can never seem to find any without extra added ingredients.
Plus, they tend to be pretty expensive.
After my sister made them and then proceeded to rave about them, I figured they were worth attempting. This recipe is beyond easy and tastier than anything I’ve tried before.
And, for an added bonus, the whole batch cost less than $3.50 to make!
Another thing I love about this Kale Chip recipe is that my dairy-free daughter can eat them without feeling deprived.
The only battle I face each time I make them is trying to squirrel enough away for myself before the entire batch has been decimated by the fam.
- ½ cup shredded Parmesan cheese (shred your own)
- Parchment paper
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper.
Grate Parmesan cheese and scoop heaping tablespoons of cheese into piles spaced a half-inch apart on sheet.
Bake for 6-8 minutes until crisp.
Let cool for a few minutes and see if you have any self control with these bad boys!
Homemade Kale Chips
- 1 bunch of curly kale, cleaned, dried and torn up, stems removed
- 5 tablespoons of nutritional yeast flakes
- 1 tablespoon of evoo
- 1/2 tsp of garlic granules
- 1/2 tsp of salt
- 1/4 tsp of crushed red pepper flakes
Preheat oven to 170 degrees.
Rub olive oil into kale.
Mix dry ingredients together and then coat the kale with mixture.
In a single layer, lay kale on a baking sheet lined with parchment paper. I needed 2 baking sheets.
Put in oven for an hour and remove pans.
Most of the kale should be crispy. Remove the crispy chips and then flip over the remaining chips and continue cooking for an additional 30 minutes.
I’d love to hear from you. What are your favorite salty keto-snacks?