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.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • 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.

Cook's Note:

A salad spinner works great for drying the kale leaves.

Nutrition Facts

117 calories; protein 3.7g; carbohydrates 11.6g; fat 7.5g; sodium 194.8mg. Full Nutrition
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