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!

Salt and Vinegar Kale Chips

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  • For how to prep your kale see my McKale post
  • Place kale in a large bowl
  • Drizzle with olive oil and vinegar, then sprinkle with salt
  • Massage above ingredients into kale with your hands
  • Spread out kale on 2 parchment paper lined baking sheets, so that pieces of kale do not touch
  • Bake at 375°F for 10-13 minutes until dry and crispy
  • Cool 10 minutes and serve
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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


51 responses to “Salt and Vinegar Kale Chips”

  1. 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.

  2. Just tried my first batch of these! Just wondering about the best way to store these! They are tasty!

  3. 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.

  4. 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!

    • Pamela,
      I have made them both ways, they are crunchier in the oven, not so crunchy in the dehydrator.

  5. 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?

  6. 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!!

  7. 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!

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Recipes » Cooked Veggies » Salt and Vinegar Kale Chips