How To Make Sea Salt and Vinegar Kale Chips
These healthy kale chips are high in fiber, low in cholesterol, and come in a delicious salt and vinegar flavor that is umami-filled.
Serves:
Ingredients
- 1bunchkale,curly kale, or Lascinato “dino” kale
- 2tbspvinegar,used apple cider vinegar
- 1tbspolive oil
- ½tspcoarse sea salt,to taste
Instructions
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Preheat the oven to 350 degrees F.
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Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs.
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Cut or tear the kale leaves into the desired size of chips, knowing that they will shrink a bit while baking.
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Combine the kale leaves, vinegar, oil, and ¼ teaspoon of salt in a large bowl. Then, use hands to toss and massage the kale for 1 to 2 minutes until it is soft and slightly darker.
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Spread out the kale in a single layer on a parchment-covered baking sheet. Sprinkle on the remaining salt.
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Bake for 7 to10 minutes, or until the kale is crunchy and no longer soft.
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Remove and serve immediately. Enjoy!
Recipe Notes
Store in a sealed container for up to 1 week.
Nutrition
- Calories: 55.80kcal
- Fat: 3.84g
- Saturated Fat: 0.51g
- Monounsaturated Fat: 2.49g
- Polyunsaturated Fat: 0.52g
- Carbohydrates: 4.40g
- Fiber: 1.81g
- Sugar: 1.14g
- Protein: 2.15g
- Sodium: 142.03mg
- Calcium: 75.93mg
- Potassium: 246.94mg
- Iron: 0.76mg
- Vitamin A: 251.25µg
- Vitamin C: 60.30mg
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