Crispy seaweed is a delicious Asian side dish that is made from kale! Low carb, keto, and sugar free recipe with video tutorial.
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Crispy seaweed is my all time favorite way of eating kale. It is traditionally deep fried, but I'm not really a fan of that method in general, so this recipe involves shallow frying and roasting instead. Kale is super fantastically good for you - it is loaded with powerful antioxidants as well as many vitamins including vitamin A, C and K.
Check out my video tutorial or keep reading for the full instructions and a printable recipe card.
How to Make Crispy Seaweed from Kale
To prepare the kale, cut out the middle rib and chop the rest as finely as you can. Sauté in a little vegetable oil for a few minutes, then add Chinese five spice powder, salt, and sweetener. I recommend something like Lakanto or granular Swerve - you really don't want something that tastes too artificial for this recipe, and you don't need much. Stir well to mix.
Spread the kale out onto a baking tray lined with a silicone mat. Roast for 5-10 minutes until it goes crispy.
📖 Recipe
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F.
- Remove the central rib from the kale leaves, then chop the rest as finely as possible.
- Heat the oil in a large saucepan or wok and saute the chopped kale for 2 minutes until softened. Add the remaining ingredients, and stir well.
- Spread the kale onto a baking sheet and place in the oven for 5-10 minutes until crispy.
- Serve warm.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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