Eco-Keto Oven Baked Wasabi, Ginger and Soy Kale Chips

These Japanese inspired crunchy kale chips make delicious Keto-friendly snacks. The addition of wasabi, ginger and soy sauce is a great way to flavor your superfoods and spice up to your Eco-Keto diet plan.

The chips make excellent salad and soup toppers or can be enjoyed on their own as a healthy Keto snack.

Kale chips are easy to make and cost a fraction of the price of any store bought snack, making them a sustainable option for an Eco-Keto diet.

Can I substitute any ingredients?

Be sure to check the ingredients in the wasabi powder, starches and sugars may be hidden. If you can’t find decent wasabi powder or paste, you can substitute with approx 1-2 Tbsp freshly grated horseradish.

If you don’t have sesame oil, avocado oil, coconut oil or olive oil are great alternatives.

Not a fan of ginger? No problem, you can omit the ginger for more wasabi powder or try with grated horseradish.

Hints and tips for your Keto chips:

Don’t try to cheat the time by increasing the temperature, they will likely burn and be inedible. Low and slow is the way to go and well worth the wait.

Are they gluten-free?

Soy sauce typically contains wheat, so to make them gluten-free, be sure to use tamari, a gluten-free soy sauce substitute.

Net Carbs

1 g
Fiber

1.3 g
Total Carbs

2.6 g
Protein

1.6 g
Fats

3.6 g

49 cals

Quantity

Serving Size

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Shredded Kale

7 oz
Wasabi Powder

1 tsp
Ginger Root Raw

1 tbsp
Sesame oil

1 tbsp
Tahini (sesame butter)

1 tbsp
Tamari sauce

1 tbsp

Step 1

Preheat the oven to 150C /300F. Roughly chop the kale and discard any thick stalks. Wash the leaves under cold water and dry them in a salad spinner. If you don’t have a spinner, lay the kale onto a clean tea towel and pat dry with paper.
Step 2

Finely grate the ginger. Add the soy sauce, wasabi powder, tahini, ginger and sesame oil to a large bowl. Mix to combine.
Step 3

Add the washed kale to the bowl with the dressing mixture. Use your hands to scrunch all the ingredients together. Ensure every leaf is coated.
Step 4

Evenly layer the kale over 1-2 large baking sheets. Make sure the leaves don’t overlap much so the kale will cook evenly and crisp up. Sprinkle with sesame seeds.
Step 5

Bake in the oven for 25 minutes or until crisp. Depending on the thickness of the kale leaves, you may need to flip them midway through baking. If that's the case, place it back in the oven and bake for another few minutes. Keep an eye on them so not to burn.