Salt and Vinegar Kale Chips
I made these super healthy salt and vinegar kale chips and they were a hit with my family, even my kids loved them. The flavor combination is sophisticated, yet appealing to children. These kale chips are very salty, so adjust the amount of salt to your liking. You can also experiment with increasing the apple cider vinegar if you prefer a more sour flavor. My kids loved these chips so much that they divided them up into "sides" and guarded their portions. So, all I can really say is, hooray for healthy Salt and Vinegar Kale Chips!
I made these super healthy salt and vinegar kale chips and they were a hit with my family, even my kids loved them. The flavor combination is sophisticated, yet appealing to children. These kale chips are very salty, so adjust the amount of salt to your liking. You can also experiment with increasing the apple cider vinegar if you prefer a more sour flavor. My kids loved these chips so much that they divided them up into "sides" and guarded their portions. So, all I can really say is, hooray for healthy Salt and Vinegar Kale Chips!
- Carbohydrate 45.542929 g
- Cholesterol 0 mg
- Fat 7.67513 g
- Fiber 9.0718 g
- Protein 14.96847 g
- Saturated Fat 1.0341269 g
- Serving Size 1 1 Recipe (479g)
- Sodium 2521.3587 mg
- Sugar 36.471129 g
- Trans Fat 1.1152221 g
- Calories 270 calories
Step-by-step
- Place kale in a large bowl
- Drizzle with olive oil and vinegar, then sprinkle with salt
- Massage above ingredients into kale with your hands
- Spread out kale on 2 parchment lined baking sheets, so that pieces of kale do not touch
- Bake at 375° for 10-13 minutes until dry and crispy
- Cool 10 minutes and serve
Limited baking sheet space forces batches into crowding, which immediately traps steam and ruins crispness. Working with a single standard oven requires careful spacing on two parchment-lined pans to ensure dry heat circulates freely around every leaf.
Mastering Leaf Preparation and Dehydration
Dino kale demands thorough washing and absolute surface drying before any fat touches the leaves. Residual washing water emulsifies with the apple cider vinegar, creating wet spots that refuse to crisp at 375 degrees Fahrenheit. Pouring liquids directly onto the greens creates pools rather than an even coating. Rubbing the measured teaspoon of olive oil and tablespoon of vinegar manually into the greens distributes the moisture evenly. Spread the coated pieces so edges never touch. Bake for 10 to 13 minutes, watching closely for a brittle texture and uniform dryness before removing the pans.
- Overlapping leaves trap moisture and yield tough, leathery greens instead of chips.
- Excess vinegar makes the leaves soggy, so stick to the exact ratio or mist it lightly via a spray bottle.
- Storing finished chips in a sealed container causes them to absorb ambient humidity within hours.
