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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Ingredients

Instructions

  • 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

Comments

51 responses to “Salt and Vinegar Kale Chips”

  1. 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!

  2. 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 :)
    Joey

  3. 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.

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

  5. 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!

  6. 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.

  7. 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!

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Recipes » Cooked Veggies » Salt and Vinegar Kale Chips