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
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, granular Swerve, or xylitol – 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.
- 16 oz kale
- 2 tbs vegetable oil
- ½ teaspoon Chinese five spice powder
- ¼ teaspoon salt
- ¼ teaspoon low carb sweetener, optional
- 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.
6g net carbs based on four servings
Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 92 Total Fat 7g Saturated Fat 5g Sodium 170mg Carbohydrates 6g Net Carbohydrates 6g Fiber 0g Protein 2g
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