These keto chips make a delicious snack!

My friend Kristan introduced me to this concept!   She found them at a health/vegan shop and offered them to me when I visited her the other day ever since I am ADDICTED.  They are so good. I always though kale chips would be very dry and tasteless, but these kale chips completely blew my mind.  Seriously, try them!  You can thank me later.




  • 2 cup of almonds
  • 3/4 c of water
  • 2 tbsp of tomato paste
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp of dry oregano
  • 10 slices of thin-cut pepperoni
  • 1/3 c Parmesan cheese (use the fresh shredded kind)
  • 2 bunches of curly kale*

*Cut the kale into bite-sized peices, they will shrink down a bit, you don’t want them too small because then they will be, in my opinion, far too crunchy.

In a food processor blend the almonds and water together until it forms a chunky paste. Add the tomato and seasonings and blend. Then, place slices of pepperoni on a paper microwave for 45 seconds, until they’re firm and crunchy. Add pepperoni to the ingredients in the food processor and blitz until a smooth texture is achieved. In a bowl take your kale chunks and coat in pizza mixture. Bake at 200 until crunchy on the outside, but slightly chewy on the inside, but of course cook until your liking. These took 5 hours to dehydrate properly.

I did invest in a handy dehydrator so I will definitely be posting an update in the future with that recipe.  I feel like the oven worked great, but a small dehydrator works just so well!  Stay tuned, I will have a new seasoning for these kale chips up in the very near future.


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