Surprising is an understatement for our response when we first tried this Sea Salt Vinegar Kale Chips Recipe! They are so good! These baked kale chips are a very healthy Keto or Low Carb substitute for potato chips.
Definitely reminds me of eating dried collard greens, which the whole family loves too. So, three bunches of kale turned into these chips that will not last long.
I have to set them out to dry and package them away into storage containers pretty quickly so that they can’t be gobbled up by everyone passing through the kitchen…
To make this highly addictive snack, buy as many bunches of kale as you can get your hands on. Wash the kale while preheating your oven to 350 degrees F (175 degrees C) and remove the spine, if desired, before placing into a medium or large bowl.
I usually use a medium bowl when working with one to two bunches of kale, but a larger bowl is necessary with more than two bunches.
Pour the olive oil and apple cider vinegar over the kale, then grind some fresh sea salt onto the kale and sprinkle with paprika (optional). Turn the kale in the bowl to mix everything and coat the leaves thoroughly. Lay out on a parchment paper lined baking sheet (or two) in a single layer, with the kale leaves not touching so that they can dry quickly.
Grind more sea salt onto the kale, if desired.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until the kale chips are dried. I have pulled out pieces that were done earlier than others, at times. And it never fails that even when the whole batch is done, there are a few pieces that are more heavily coated with oil and vinegar and therefore are still slightly soft.
With this in mind, I usually place paper towels onto my wire cooling rack and transfer my kale chips there once they are done in the oven. You could also just transfer the kale chips, parchment paper and all, to the wire cooling rack.
Serve immediately and enjoy! Store any remaining kale chips in an airtight container.
*The kale chips will store up to a week in an airtight container, depending on how much moisture is left in them. The more consistently sized the ‘chips’ are, the more evenly they will dry. However, we always end up with a few that are more moist than others!
Sea Salt Vinegar Kale Chips Recipe
- 3 bunches kale (curly kale is what we used)
- 2 Tbsp apple cider vinegar
- 1/2 Tbsp olive oil
- 1/2 tsp sea salt (we used coarse sea salt & ground it fresh)
- 1/4 tsp paprika (optional)
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- Wash the kale and pull apart, removing the spine if desired. Place into a medium bowl (unless you are using more kale bunches, I use a large bowl when doing 2 or more bunches of kale at one time). Pour the olive oil and apple cider vinegar over the kale in the bowl, add salt and paprika (optional), and turn to coat the kale thoroughly.
- Place the kale chips on the lined baking sheet (or two baking sheets, if needed) so that they are in a single layer and not touching each other. Add more salt, if desired. Bake at 350 degrees (175 degrees C) for about 30 minutes or until the leaves are dried and crispy.
- Remove from the oven when dried and either transfer the kale chips directly over to a wire cooling rack (parchment paper and all) or transfer to a cooling rack lined with paper towels to soak up any excess moisture from the oil and vinegar. Store any remaining kale chips in an airtight container.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!