Salt and Vinegar Kale Chips Recipe
This is a twist on the classic combo of salt and vinegar you often see in potato chips but much healthier and easy to make with this kale chips recipe.
- 1 bunch of kale (kale with curly leaves works best, about 6-8 stalks)
- 1 TBSP of olive oil
- 1 tsp of seasalt or seasoned salt (this makes it pretty salty so if you are unsure how salty you would like it start with 1/2 tsp)
- 1 tsp of vinegar (you can experiment with apple cider vinegar, white vinegar or balsamic vinegar, they will give a slightly different taste)
- Preheat your oven to 350 degrees (175 degrees C).
- Line a cookie sheet with parchment paper (aluminum foil is an option if you do not have parchment paper).
- Wash the kale and ensure it is dry before continuing. You can pat the kale with paper towels or put the kale into a salad spinner. The salad spinner may be easier to use after completing the next step.
- Tear the kale leaves into bite sized pieces. You do not want to use the stalks so tear the leaves away from the center stalks.
- Put the kale into a bowl and drizzle with the olive oil, vinegar and salt. Stir around very well to ensure it is equally coated.
- Pour the kale out onto the cookie sheet.
- Bake in the oven until the edges start to brown but be sure not to let it burn. Depending upon your oven this usually takes 8-15 minutes. Because of the extra moisture from the vinegar these may take a bit longer to cook.
Once made eat the kale chips within a few hours. If you try to store the kale chips they tend to get soggy so don’t make large batches. Stay tuned for more kale chips recipes!