If you’re on the hunt for a snack that’s not only delicious but also guilt-free, look no further than these Salt and Vinegar Kale Chips! Bursting with flavor and loaded with nutrients, these crispy delights are the perfect alternative to traditional chips. Imagine savoring that tangy, salty crunch without the added calories—sounds tempting, right? In just 35 minutes, you can whip up a batch that will leave your taste buds dancing and your cravings satisfied. Dive into this recipe and discover how easy it is to turn simple kale into a sensational snack!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Snack
Serves: 2 servings
Ingredients
- 1 bunch kale
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 350°F (175°C). This temperature will help to crisp the kale chips without burning them.
- Rinse the kale leaves thoroughly under cold water to remove any dirt or grit. Shake off excess water and pat the leaves dry with a clean kitchen towel or paper towels. It's important to ensure the leaves are completely dry to achieve maximum crispiness.
- Remove the thick stems from the kale by holding the leaf with one hand and stripping the leaf away from the stem with the other hand. Discard the stems, and tear the kale leaves into bite-sized pieces, making sure they are roughly uniform in size for even cooking.
- In a large mixing bowl, combine the kale pieces, olive oil, apple cider vinegar, and sea salt. Use your hands to massage the oil and vinegar into the kale leaves, ensuring that each piece is evenly coated. This step is crucial for flavor and helps the kale to crisp up nicely.
- Spread the seasoned kale leaves in a single layer on a baking sheet. Avoid overcrowding the pan, as this can cause the chips to steam instead of crisping up. If necessary, use two baking sheets.
- Place the baking sheet in the preheated oven and bake for about 15-20 minutes. Keep a close eye on the kale chips, as they can go from perfectly crispy to burnt very quickly. You may want to stir or flip the leaves halfway through the cooking time to ensure even crisping.
- Once the kale chips are crispy and slightly golden, remove them from the oven. Allow them to cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.
- Serve the salt and vinegar kale chips immediately as a healthy snack. If you have leftovers, store them in an airtight container at room temperature for up to a day, though they are best enjoyed fresh.
Tips
- Choose Fresh Kale: Select a bunch of kale that is vibrant green and free from wilting or yellowing. Fresh kale will yield the best texture and flavor for your chips.
- Dry Thoroughly: After rinsing the kale, make sure to dry it completely. Any excess moisture can prevent the chips from crisping up and may lead to soggy results.
- Uniform Size: Tear the kale leaves into similar-sized pieces to ensure they cook evenly. This prevents some chips from burning while others remain chewy.
- Don’t Overcrowd the Pan: Spread the kale in a single layer on your baking sheet. Overcrowding can trap steam, making it difficult for the chips to crisp up.
- Keep an Eye on Them: Kale chips can go from perfectly crispy to burnt in a matter of seconds. Check them frequently towards the end of the cooking time to avoid disappointment.
- Cool for Extra Crispiness: Allow the chips to cool on the baking sheet for a few minutes after baking. They will continue to crisp up as they cool down.
- Storage Tips: For the best taste, enjoy your kale chips fresh. If you have leftovers, store them in an airtight container at room temperature for up to a day.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 5g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
