Salt And Vinegar Kale Chips Recipe
When most people think of the word "chips," they usually think of classic Lay's potato chips or even Pringles served alongside grilled meats at a barbecue. However, these kale chips are not your average crunchy snack. For starters, they are baked, not fried, and seasoned with only salt, vinegar, and a hint of olive oil. According to Healthline, eating kale has many health benefits, including being full of nutrient-dense vitamins and minerals.
Recipe developer Kate Shungu of Gift of Hospitality came up with this fantastic recipe that will change the way you eat kale. "I love how easy it is to make [this] healthy snack. They are crunchy and salty, with a hint of vinegar," she shares. "The salt and vinegar nicely complement the bitterness of the kale, which mellows in the oven as the kale bakes," Shungu raves.
Keep reading to find out how to make these delicious salt and vinegar kale chips.
Gather the ingredients for these salt and vinegar kale chips
Believe it or not, you will only need four ingredients for this recipe: kale, olive oil, apple cider vinegar, and salt. "Most kale chips are just kale, olive oil, and salt," Shungu shares. "This recipe adds vinegar for that classic salt & vinegar flavor."
Once you have those things, you can make these salt and vinegar kale chips.
Prep and season the kale
Preheat the oven to 300 F, and line two baking sheets with either parchment paper or silicone baking mats.
Then, begin to prep your kale. "Make sure that the kale is completely dry before pouring the olive oil and vinegar on it," Shungu warns. "If it's wet from washing, it won't crisp up nicely in the oven."
Remove the hard stems, and tear the kale leaves into 1- to 2-inch pieces. Using your hands, massage the kale, olive oil, apple cider vinegar, and a sprinkle of salt together in a bowl for 1 to 2 minutes, or until it gets slightly soft.
Bake and serve
Add the seasoned kale to the prepared baking sheets, and cook for 18 to 22 minutes, or until the edges begin to brown and the center stays green.
"I love eating these hot from the oven," Shungu notes. "If you want a dipping sauce, ketchup would be tasty." Another great part about this dish is that you can make the kale chips ahead of time, and enjoy them throughout the week. "Leftovers will keep for several days in an airtight container," she says.
We hope this healthy snack makes you enjoy kale slightly more.
- 1 bunch kale
- 1½ tablespoons olive oil
- 1½ tablespoons apple cider vinegar
- ¼ teaspoon salt
- Preheat the oven to 300 F. Line two large baking sheets with parchment paper or silicone baking mats.
- Wash and dry the kale thoroughly. Remove the hard stems from the kale, and tear the remaining leaves into 1- to 2-inch pieces.
- Using your hands, massage the kale, olive oil, apple cider vinegar, and salt together in a bowl for 1 to 2 minutes, or until slightly softened.
- Spread the kale across the two baking sheets, and cook for 18 to 22 minutes, or until the edges begin to turn brown and the center stays green. Remove from the oven, and serve.
| Calories per Serving | 71 |
| Total Fat | 5.5 g |
| Saturated Fat | 0.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 4.4 g |
| Dietary Fiber | 1.8 g |
| Total Sugars | 1.2 g |
| Sodium | 141.6 mg |
| Protein | 2.2 g |
