salt and vinegar kale chips

Salt and Vinegar Kale Chips

I made these super healthy salt and vinegar kale chips the other night before dinner, and was shocked, I mean absolutely shocked, that my children ate them.  Not only did they boys eat these, they loved them.  Trust me, while these kale chips are healthy, this is a sophisticated flavor combination for children.

Also, a word of warning, these gluten free kale chips are very salty.  So, if you don’t care for salt as much as we do in this household, take your salt down for this recipe.  You may also want to try experimenting and increasing the apple cider vinegar if the flavor of mouth puckering sour is your thing.

I know these kale chips may sound very healthy and not all that appetizing, however, just so you know, they lasted all of 4 minutes in my house and when I looked at the platter I had served them on, the boys had divided them up into “sides,” as in this is MY side, and that is YOUR side.  So all I can really say is, hooray for healthy Salt and Vinegar Kale Chips!

Print Recipe
Salt and Vinegar Kale Chips
  1. For how to prep your kale see my McKale post
  2. Place kale in a large bowl
  3. Drizzle with olive oil and vinegar, then sprinkle with salt
  4. Massage above ingredients into kale with your hands
  5. Spread out kale on 2 parchment paper lined baking sheets, so that pieces of kale do not touch
  6. Bake at 375° for 10-13 minutes until dry and crispy
  7. Cool 10 minutes and serve

salt vinegar kale chips baking sheet gluten-free recipe

Here are some more kale chip recipes you might enjoy:
Kale Chips (with nutritional yeast, tamari and sesame oil) from Cooks4Seasons
Wasabi Garlic Kale Chips from Affairs of Living
Kale-Dust from Smitten Kitchen
Lemon Kale Chips from Elana’s Pantry


  1. Cat says

    I just made some of your delicious kale chips and made so much that I put them in a zip lock bag to have later. Well, I went to have a snack the next day and they aren’t crispy anymore. :( How do you store them to eat later..even the next day? Should I put them back in the oven to crispy them up again?

  2. Brandy says

    WOW! I wish I had read the intro about the salt. We are salt-aholics here, but 1 tsp for almost 3 heads of regular green kale makes them almost inedible.

    Also, with the time cooked they turn brown (& I’m here in Boulder so there is no elevation difference). Are they supposed to go brown? I thought they needed to stay green. I wonder if you are using a convection oven? But that usually takes LESS time not more.

    I ended up doing 350 for about 10+ mins b/c 375 at less than 10 caused them to turn brown.

    Anyone have any thoughts on the brown/green issue?

  3. Julia says

    I also had to comment on this recipe. I am just starting to eat Paleo, so I purchased the kale to make myself a snack. Well my 2 year old ate more than I did. This was the first time I had made kale chips and we LOVED them!

  4. Rebecca says

    Ok, I definitely must comment on this recipe. I did 2x the recipe for my husband to take on a guys’ camping trip (his friends eat pretty healthily as well) and I kept a few aside for me and my 3 year old, who I have to beg and plead with to eat veggies, or find clever ways to sneak them into other foods…

    WELL- he ate a whole bowl of these chips in one sitting! I was completely amazed. He walked into the kitchen and put the empty bowl in the sink, so I went in the living room and pulled up the cushions and looked under the couch to figure out where he stashed them. Then I finally accepted that they were, indeed, in his belly!

    Thanks so much for making healthy eating so fun and delectable, Elana!

  5. Lindsay says

    Thanks for the recipe!

    First batch ended up in ashes. I guess I should have kept an eye on them and not blindly gone with the 10-13. Mine are cooking in about 7.


    Thanks again from Winnipeg, MB!

  6. Rachel H says

    Thanks for this recipe – I turned my stepdaughter onto these. She grew kale to make them after she saw her babies (2-1/2 & 10 mos girls) scarf them.

    Nothing like good food for babies … :o)

  7. says

    I love love love your recipes! I found your book at Barnes and Noble and in it found your blog address. I have celiac and feel better eating no grains/very small amounts of grains. I would really like to find more people eating/cooking this way in Southern Calif.

  8. says

    I think these sound great. It’s been a while since kale chips have appeared in our kitchen – I think it’s time to break them out again!

  9. Joey says

    I made these on the weekend and yummy! Next time I do this I’m going to add more vinegar, I do love the taste. My hubby mixed it with his popcorn and it tasted delicious. Thanks again Elana for another really delicious and healthy recipe :)

  10. nicole says

    elana-i made these, only cut into smaller bits and used them on top of our chicken soup tonight. i called them “kale croutons” and they were a hit! I think they’d be great on salad as well.

  11. Ashley says

    This is my new favorite snack!! I had to minimize the salt though and make it twice to perfect! Keep the recipes coming!

  12. jaynie says

    I make this recipe, but use lemon juice instead of vinegar and 1 Tbsp. olive oil (instead of 1 tsp). Massage it all into the kale leaves for a few minutes with your hands, then sprinkle with nutritional yeast and toss to coat. Dehydrate for 3 – 4 hours @ 105 degrees. Our guests REQUEST these snacks!

  13. says

    these sound devine! I love salt and so does my almost 4 year old. I’m not sure how to get him to try it due to it’s color, because I know once he does, he’ll love them. He likes foods like pickles, broccoli, some lettuce, spinach. I’ll let you know.

  14. Kalyn says

    I make this yummy snack all the time, though I usually don’t use the apple cider vinegar. Olive oil is best eaten raw and unheated. (Heat exposure destroys key phenol components of olive oil) I tend to use either coconut or walnut oil for cooking, since their molecular structure does not change when heated. I also reduce the oven temperature to a very low 200F so the nutrients of the kale are better preserved – very close to the temp. (118F) needed to be considered “Raw”. You can be very creative with seasoning or keep it simple with just sea salt or Himalayan pink salt. Try garlic, chili powder, herbs, etc… Soooooo addicting. Fun to “pig out” on, rather than potato chips!

  15. says

    I’m Canadian and there is a big place in my heart for salt and vinegar chips ; ) These look tasty, and so easy! Can’t wait to try this recipe.

  16. Kathleen says

    Those look so good! I think I’ll try them with white wine vinegar, which I only discovered a few months ago and is now my favorite vinegar.

  17. Pamela says

    Great comments! I would like to learn from Jessica and others about what dehyrator they recommend. ALso perhaps the exact recipe for her blended kale chips? I’m trying to use low temps to preserve nutrients. I soak and slow roast nuts in the oven at 140 for 24 hours (a al Nourishing Traditions) but don’t like leaving the oven on for that long- would love to use the dehyration method instead. Does anyone know if there is a taste difference re oven vs dehydrator?
    Thanks everyone!

  18. Michele says

    I have a bunch of collard greens right now… I would make these in the dehydrator, but have any of y’all tried it with collards or other greens?

  19. says

    That is great to massage the salt into the kale first. Known to bring out the natural healthy benefits already in the kale. I am definitely going to be trying these! Thanks for the idea!!

  20. Amanda Johnson says

    I just make Kale chips for the first time last weekend. My first thought was to try and make Salt and Vinegar ones the next time! Thanks so much for the recipe!

    PS: Really enjoyed meeting you yesterday!

  21. says

    I will definitely be trying some of these – got dino kale yesterday! We haven’t tried salt and vinegar kale chips before so this will be a treat! Our regular kale chips don’t cool longer than 2-3 minutes, because they’re usually gone by then :) so 10 minutes will be a challenge!

    • Luci says

      AGREED!!! I can eat the entire package in one setting. Woe is me! :-)


      Thank you so much for posting this!!! The only ways that I saw to make these was to first purchase a dehydrator. Here in NYC, space is at a premium so it’s great that I can just use my little oven. Do you have any other recipes for chips other than potato? Hmm? LOL

      • Wendy says

        Butternut squash makes some good chips too! I don’t remember if Elana has a recipe… Google “No-Fry Butternut Squash Chip Recipe” and you will find Cara’s blog. I really enjoyed them too. I wonder if they would handle “vinegar & salt” flavoring as well.

  22. Jessica says

    Sorry, to correct myself, when I said “they will choose these over anything else”, I am referring to my children who are 2.5 and 5.5, lol.

  23. Jessica says

    An idea for you – I have played around with our kale chips recipe and in order to keep the nutritional value in the kale, instead of baking them, I blend the kale with various ingredients like pumpkin seeds, sunflower seeds, lemon, vinegar, salt, etc. Then I pour that batter onto a dehydrator sheet and dehydrate overnight. Then I use a pizza cutter to make bite-sized “chips”. They will choose these over anything else, any day! By dehydrating at about 105-110 degrees, they retain nutrients including the important enzymes.


    • Dori says

      What kind of dehydrator is good? I would love to get a good juicer and a good food dehydrator. I’m leaning toward the Omega 8004 for the juicer, but haven’t researched the dehydrator yet and heard it’s great if you’re trying to do raw food. These kale chips look amazing, but I’d rather dehydrate as well.

      • Jessica says

        I chose the Excalibur 5 tray, it’s not huge like the rest, but it offers enough space to make a few things at once. I love raw foods and if you do too, rather than getting a juicer, go for the Blendtec blender, it ROCKS! There is so much more benefit to keeping the fiber in your smoothies! I make green smoothies a lot with my Blendtec. It will replace a few other appliances in your kitchen! Worth every penny.

      • says

        Nesco makes some of the most popular dehydrators, prices can range up to $130. The FD 75 by Nesco is the best selling dehydrator, you can find one for less than $70. Excalibur is generally considered the top of the line brand and their cost reflects that. Prices can range up to $220.

      • Bene Tuta says

        I went through a number of juicers (which made me feel SO guilty that I actually went out and got a worm farm to cultivate worms to eat the wasted cellulose, which is entirely another post. [mine was one of The Worm Factory brand kind, but you can get all sorts of ideas online as to how to make a vermi-culture set] Worms make AWESOME low maintenance pets who happily gobble up your kitchen scraps and give you black gold dirt in return, btw. :) ) But my aunt and mother in law within months of each other (and they don’t know each other) purchased vitamix blenders and they started BLENDING their juices. I just have a pretty low budget cuisinart blender/food processor thing, so I didn’t think that it would be powerful enough to crush the cellulose in vegetables, but one day on a whim I tried it, and sure enough…. I am now making “berry smoothies” for my veggie hating husband who has no idea that he is eating at least two packed cups of greens a day in his morning drink! Yahooo!
        my mix goes something like this:

        3/4 cup frozen strawberries (put them at the bottom because they help crush the greens when you turn the blender on).
        Then add 4 to six cups of baby greens or baby spinach, then:
        1/2 cup frozen blue berries
        1/2 cup frozen raspberries
        5 or 6 frozen cherries
        1 acai berry packet – frozen
        2 to 4 oz aloe vera (we use unsweetened kind)
        1 peeled kiwi or apple (core it, but leave skin on [we eat the seeds like treats, but that seems to be a controversial move to some folks, I am firmly in the whole apple seeds and apricot seeds in moderation are good for you camp.)
        Sometimes we put in a banana or other fruit, but this is our steady routine.
        1 to 2 cups water
        stevia to taste
        I have been adding 1 teaspoon each of spirulina, chlorella, and beet powder since he has become so acclimated to the berry drink, but he commented that the taste is not as “yummy”. I am personally just trying to cram as many superfoods in him as I can at the beginning of the day because, no matter what I send him off to work with if he waits too long to eat, “Katie bar the door, he is headed for the vending machine!!!” and my nice nutritious lunches come home untouched.
        I have found that if you leave the blender on longer (like 6 minutes) it becomes very creamy and smooth.

        I have been making full up veggie mixes for my own lunches and putting them in a thermos.

        5 or 6 ice cubes to help crush cellulose
        2 chopped roma tomatoes
        1 chopped small vidalia onion
        1 red or orange bell pepper
        2 or 4 chopped cloves of garlic
        2 to 3 cups arugula, baby greens or herb salad or collards or spinach depends on what is in season.
        fist of herbs roughly chopped: basil, parsley, cilantro, etc.
        2 to 4 stalks celery finely diced.
        1 small cucumber with half its peel removed
        1/2 cup beans or snap peas chopped
        1/2 teaspoon each of turmeric, paprika, chlorella, spirulina
        pinch of saffron and a dash of chipolte and cumin for flavor.
        1/2 avocado.
        2 to 4 oz aloe vera
        1 or 2 cups water
        blend for 5 minutes!
        I CRAVE this for lunch now and I have to make myself eat regular food in order to have enough bulk in my diet.

    • susan leach says

      i would love to know your recipe for the dehydrator kale chips.. what qty’s of seeds, etc. my kids love the baked kale chips too, and they’re gone in 5 minutes after all that work!

      • Jessica says

        This is what we use now, because my kids need a low oxalate diet, but you can play around with the ingredients:

        Savory kale chips (dehydrator required)
        -3 kale leaves, spines removed
        -1 c. sunflower or pumpkin (for lower ox) seeds
        -1/4 c. macadamia nuts
        -1 thick slice from an onion
        -1 clove of garlic
        -1 Tbsp apple cider vinegar
        -1 tsp sea salt
        -white pepper to taste
        -dried basil to taste (or any other spices you like)

        Blend all ingredients in a powerful blender or food processor, until smooth, adding water as needed. Pour and spread onto dehydrator sheets. Dehydrate for 12-14 hours depending on if you like them more crispy (longer) or more flexible like fruit leather (less)


    • Luci says

      Blast and beans, woman!!! You’re going to make me get a dehydrator. There must be somewhere around here to put one. LOL

  24. June says

    These sound great! I usually make my kale chips in the dehydrator, but will try the oven…might be even tastier!

    Thanks for all your great recipes!

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