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
- 2 heads curly kale (10 oz)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons celtic sea salt
- 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
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
I am so excited to find this easy and healthy recipe.
Does the kale have to be dry before putting ingredients on?
Jen, place kale in a large bowl and massage the remaining ingredients into it, then dry into chips :-)
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?
Hi Elvira – I did the same thing and the next day popped them into the toaster oven for a round and they crispened right back up. I hope that helps!
oops, sorry, I meant Cat, not Elvira…
Once again made these, they are so delicious! Thanks, Elana for a wonderful and simple recipe!
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?
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!
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!
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!
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)
Aundrea Richtsmeier 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.
These were great but cut WAY down on the salt.