Salt + Vinegar Roasted Kale Chips

I’ve always wanted to try kale chips but been too afraid.  They just look weird.  Well, thanks to the social media outlet, Pinterest, my curiosity got the better of me.  I found this recipe by Kalyn’s Kitchen and tried it out.  The only reason why I decided to try this recipe out was because I had kale in the fridge and had no clue what to do with it.  Why did I have kale you may be asking?  My fiancé and I get a mixture of fresh local fruits and vegatables every week from this company called Eating with the Seasons in San Francisco.  It’s a cool program where you get fresh, organic and local fruits and vegetables grown in your area.  It supports local farmers, makes you eat more vegetables than you would normally eat and allows you to try things you’ve never tried before (i.e. kale).  Since kale is a number one super food, I thought that Kale chips were a perfect solution for my kale cooking dilemma.

Also, I learned that making my kale chips were far more healthier than buying them.

Calories 43 Sodium 30 mg
Total Fat 1 g Potassium 296 mg
Saturated 0 g Total Carbs 7 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 1 g Sugars 2 g
Trans 0 g Protein 3 g
Cholesterol 0 mg
Vitamin A 354% Calcium 9%
Vitamin C 89% Iron 7%

Homemade Kale Chips (Above)

Calories 56 Sodium 0 mg
Total Fat 3 g Potassium 0 mg
Saturated 0 g Total Carbs 8 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 3 g
Cholesterol 0 mg

Packaged Generic Kale Chips

So here’s your how to make homemade Salt + Vinegar Roasted Kale Chips


Serving: 2-3 servings
Cook + Prep Time: 45 minutes max.

  • 1 bunch of fresh organic kale
  • 1 Tablespoon of olive oil 
  • 1 Tablespoon of red vinegar
  • sea salt to taste

Prepheat your oven to 300F or 150C

What you need

Cut away inner ribs from each kale leaf.  I found that just tearing the leafs off was much easier than cutting.  Then tear the all the kale leaves into same size pieces.  It’s your personal preference. I tore mine into chip size pieces.

Throw your kale into a salad spinner to clean.  If you don’t have a salad spinner you can use paper towels dry them (get them very very).

Put kale pieces into a large mixing bowl and pour olive oil all over.  Use a pair of tongs to coat the kale piece evenly.  You can use your hands as well but that’s a bit messier.  Once the kale pieces are nicely coated with olive oil, pour your tablespoon of red vinegar into the bowl.  Use your tongs to coat all the pieces in vinegar.

Once everything is nicely coated, arrange the kale leaves in a single layer on a baking sheet.  Make sure they are not on top of each other so they roast evenly.  Your total bake time will only take 35 minutes.  The key is to check on the kale every 10 minutes and turn pieces over so they cook all over.  Even with this method, you’ll get some softer pieces.  You may want to cook a little long if you prefer each piece perfectly crispy.

Kale chips after 10 minutes

Kale chips after 20 minutes

Kale chips after 30 minutes.  Cook for another 5 minutes.

Once your chips are done, sprinkle sea salt to your liking and enjoy!

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