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!
Salt and Vinegar Kale Chips
Ingredients
- 2 heads curly kale (10 oz)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons celtic sea salt
Instructions
- Tear kale into 3-inch pieces, discarding stems
- Place kale in a large bowl
- Drizzle with olive oil and vinegar, then sprinkle with salt
- Massage seasoning into kale
- Spread kale onto 2 baking sheets
- Bake at 375°F for 10-15 minutes until dry and crispy
- Cool 10 minutes
- Serve
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
Elizbeth says
I’m going to try these! My son loves salt and vinegar chips!
Maggie 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!
Green Shushi says
I love kale chips. There’s so many different ways you could spice them up. The only problem is that they’re gone in seconds!
Luci says
AGREED!!! I can eat the entire package in one setting. Woe is me! :-)
Elana,
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.
Dinners & Dreams says
Clever idea to make chips with kale. healthy and interesting recipe.
Nisrine
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.
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.
Jessica
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.
food dehydrator 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)
Jessica
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
Wendy says
Hi there,
Would you mind to please be more specific about amounts for this chip idea? THANKS! Wendy
Katelyn @ Chef Katelyn says
I love kale! I eat way too much of it (if that’s possible). Thank you for fueling my addiction:)
The Therapist in the Kitchen says
Super Food. Super Tasty!
Nancy @ The Sensitive Pantry says
We get kale at the organic garden all summer long so this will be one good way to use it. I know the vinegar and salt will be a flavor combo my guys will love.
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!