Sea Salt and Vinegar Kale Chips
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(4)
Ingredients
About 4 servings
- 1 bunch kale (I used curly kale, but Lascinato “dino” kale also works too!)
- 2 Tbsp. vinegar (I used apple cider vinegar)
- 1 Tbsp. olive oil
- 1/2 tsp. coarse sea salt, more/less to taste
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350 degrees F.
Step 2
Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs. Cut or tear the kale leaves into your desired size of chips, knowing that they will shrink a bit while baking.
Step 3
Combine the kale leaves, vinegar, oil and 1/4 teaspoon of salt in a large bowl. Then use your hands to toss and massage the kale for 1-2 minutes until it is soft and slightly darker.
Step 4
Spread out the kale in a single layer on a parchment-covered baking sheet (or two). Then sprinkle on the remaining salt. Bake for 7-10 minutes, or until the kale is crunchy and no longer soft. Remove and serve immediately, or store in a sealed container for up to 1 week.
Step 5
Save recipe for the next time?
Chef's notes
If you dig sea salt and vinegar chips as much as I do, you must (must!) give these guys a try. I make kale chips pretty routinely in my kitchen, and usually tend to douse them in all sorts of seasonings. But the recipe for these couldn’t be easier. All you need is some fresh kale, olive oil, and (yes) sea salt and vinegar.
