Salt And Vinegar Kale Chips Recipes

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SALT AND VINEGAR KALE CHIPS



Salt and Vinegar Kale Chips image

With only 4 ingredients and a little bit of your time, this afternoon snack of salt and vinegar kale chips can be crunchy, salty, and satisfying while still remaining healthy. Store in airtight plastic zip-top bags.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Kale Chip Recipes

Time 40m

Yield 4

Number Of Ingredients 4

1 bunch kale
2 tablespoons olive oil
1 tablespoon malt vinegar
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Wash kale and tear leaves away from the ribs. Dry kale leaves completely and discard ribs.
  • Whisk olive oil, vinegar, and salt together in a large bowl. Gently stir in kale "chips" until evenly coated. Let sit for 5 minutes for flavors to absorb.
  • Divide kale evenly and spread on the prepared baking sheets, making sure no pieces overlap.
  • Bake in the preheated oven for 15 minutes. Use tongs to carefully flip each chip over and bake until crispy, about 5 minutes longer. Transfer chips that are done to a paper towel. Bake any larger chips that were not done in 2 minute intervals until desired doneness.

Nutrition Facts : Calories 117 calories, Carbohydrate 11.6 g, Fat 7.5 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 194.8 mg, Sugar 0.1 g

KALE CHIPS



Kale Chips image

Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. 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.

Provided by Theresa Peters

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 50m

Yield 2

Number Of Ingredients 4

1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
1 pinch sea salt, to taste

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C).
  • Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (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.
  • Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
  • Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 22.5 g, Fat 8.3 g, Fiber 4.5 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 256.7 mg

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