Homemade Salt & Vinegar Kale Chips
Have a craving for salt and vinegar chips and don't want to blow your clean diet? This is a must try to satisfy both your cravings and still support your gut health!Makes approx. 4 cups pending on the size of Kale bunch.
Equipment
- measuring spoons
- 2 baking trays
- Parchment paper
- Salad Spinner
Ingredients
- 8 cups Kale curly, approx one bunch (6 leaves)
- 2 Tbsp Olive oil extra virgin, cold pressed
- 2 Tbsp Raw apple cider vinegar Sherry or Apple Cider
- 1/8 tsp Sea salt or to taste
Instructions
- Preheat oven to 300F/150C.
- Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.)
- Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry. Ensuring they are dry is key for both the flavour and crispiness!
- Once completely dry, put kale pieces into a large a bowl. Add 1 T of olive oil, and using your hands distribute the oil evenly on the kale pieces. Add the other tablespoon of oil and continue until all kale pieces are evenly coated with oil and slightly "massaged."
- Sprinkle the 2 T sherry vinegar over the kale leaves and spread the vinegar out over all the leaves.
- Using two trays, arrange kale leaves in a single layer on a baking sheets lined with parchment paper, then pop the two trays in the oven and roast until they are mostly crisp, about 25 -35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
- When chips are done to your liking, sprinkle with a generous amount of sea salt and let them cool.
Notes
Other variations:
Like them spicy? Swap out the vinegar for the juice of one lime, add zest of one lime and 1 tsp of Chili or Chipotle powder.
Like them cheesy? Add 3 tbsp of parmesan or nutritional yeast for vegan over top before baking.
Storing: Let them cool completely! Then put in a glass Tupperware container with an airtight fitting lid for up to 3 days at room temperature. You may also add a few dry grains of raw rice inside the container as well to help soak up any moisture. Do not store in the fridge!! They will get soggy...yuck!
Nutrition
Serving: 2cupCalories: 129kcalCarbohydrates: 12gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 124mgPotassium: 658mgSugar: 1gVitamin A: 13387IUVitamin C: 161mgCalcium: 202mgIron: 2mg
Tried this recipe?Let us know how it was!