Salt & Vinegar Kale Chips
Salt & Vinegar Kale Chips
Ingredients
- 1 bunch kale, about 8 ounces, washed and thoroughly dried
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt, or to taste
- 1 tablespoon salt and vinegar seasoning, or to taste
Instructions
- 1
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or aluminum foil.
⏱️ 5 min•🌡️ 300
- 2
Prepare the kale: Remove the thick stems from the kale leaves. Tear the leaves into bite-sized, chip-like pieces. Ensure the kale is completely dry; excess moisture will prevent crisping.
⏱️ 3 min
- 3
In a large bowl, drizzle the kale pieces with olive oil. Use your hands to gently massage the oil into every piece of kale until lightly coated. This helps the seasonings adhere and promotes even crisping.
⏱️ 2 min
- 4
Spread the oiled kale in a single layer on the prepared baking sheet. Do not overcrowd the pan; use a second baking sheet if necessary to ensure proper air circulation.
⏱️ 1 min
- 5
Evenly sprinkle the fine sea salt and salt and vinegar seasoning over the kale. You can gently toss the kale on the baking sheet to distribute the seasonings, then spread it back into a single layer.
⏱️ 1 min
- 6
Bake for 12-15 minutes, or until the kale is crispy and slightly browned but not burnt. Keep a close eye on them, as they can burn quickly. If using two baking sheets, rotate them halfway through baking.
⏱️ 15 min•🌡️ 300
- 7
Remove from the oven and let cool on the baking sheet for a few minutes. They will crisp up further as they cool. Serve immediately and enjoy your homemade salt and vinegar kale chips!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Salt & Vinegar Kale Chips
- 1 bunch kale, about 8 ounces, washed and thoroughly dried
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt, or to taste
- 1 tablespoon salt and vinegar seasoning, or to taste
Instructions
- 1
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or aluminum foil.
⏱️ 5 min•🌡️ 300 - 2
Prepare the kale: Remove the thick stems from the kale leaves. Tear the leaves into bite-sized, chip-like pieces. Ensure the kale is completely dry; excess moisture will prevent crisping.
⏱️ 3 min - 3
In a large bowl, drizzle the kale pieces with olive oil. Use your hands to gently massage the oil into every piece of kale until lightly coated. This helps the seasonings adhere and promotes even crisping.
⏱️ 2 min - 4
Spread the oiled kale in a single layer on the prepared baking sheet. Do not overcrowd the pan; use a second baking sheet if necessary to ensure proper air circulation.
⏱️ 1 min - 5
Evenly sprinkle the fine sea salt and salt and vinegar seasoning over the kale. You can gently toss the kale on the baking sheet to distribute the seasonings, then spread it back into a single layer.
⏱️ 1 min - 6
Bake for 12-15 minutes, or until the kale is crispy and slightly browned but not burnt. Keep a close eye on them, as they can burn quickly. If using two baking sheets, rotate them halfway through baking.
⏱️ 15 min•🌡️ 300 - 7
Remove from the oven and let cool on the baking sheet for a few minutes. They will crisp up further as they cool. Serve immediately and enjoy your homemade salt and vinegar kale chips!
⏱️ 3 min