Oh, Kale Yes! 15 Minute Salt and Vinegar Kale Chips

Here’s a confession: I love chips. Especially salt and vinegar chips. I can’t even say that I finish a whole bag of chips in 2-3 days, because it’s more accurate to say I finish a bag of chips in however long an episode of Bob’s Burgers takes. Usually, if I’ve allowed myself to buy a bag of salt and vinegar chips, it’s opened and I’m eating it right as I get in the door. Full disclosure, I only wait that long now because I had to implement a rule that I’m not allowed to start eating them in THE CAR RIDE HOME anymore.

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Okay, one more testament to how much I love salt and vinegar chips and then I’ll tell you this awesome kale chip recipe. If my sister, who lives with me, gets herself a bag of salt and vinegar chips, I eat them. And then I have to replace them. And then I eat the replacement bag before she even realizes I ate the original bag. It’s a vicious cycle.

Needless to say, I’ve been looking for a healthier and cheaper alternative to my craving. So, I looked up kale chip recipes! I love kale because it’s really not as scary as some people seem to think it is. It has such a wonderful chewy texture when it’s raw, and it turns out to have an equally awesome crispy texture cooked! All you need is kale, vinegar, olive oil, and sea salt.

After my first attempt, I had to throw it out because I used entirely too much salt. The second time through, I actually followed the recipe and the final product was much more delicious and nutritious.

The Sea Salt and Vinegar Kale Chips Recipe…

  • 1 bunch of kale
  • 2 Tbsp vinegar
  • 1 Tbsp olive oil
  • 1/2 tsp sea salt

Start by preheating the oven to 350 degrees and washing the kale. Then chop or tear the clean kale into bite-sized pieces. Put all those pieces in a large bowl. Massage the vinegar, olive oil, and sea salt into the leaves for 1-2 minutes until they start turning dark. Then slap those babies onto a cookie sheet with wax paper or foil (for easy clean up) and pop it all into the oven for 7-10 minutes until the leaves are nice and crispy. If the majority of the leaves are still a little limp, give it another minute or two. Make sure to stay close though, so it doesn’t pass crispy and go right onto incinerated territory.

There you have it! A snack that, in my case, doubles as a healthy treat that helps me maintain my relationship with my sister. We all knew kale was a superfood, but who knew it moonlighted as a superhero-food too!

 

Comments

  1. Susan Howell says

    Good Lord Almighty!
    Hannah, your the best dang gone food writer I’ve ever read. I just LOVE your personal engaging Honest, Forthright style.
    It’s raw, real and delightful. I will try this Kale Chips recipe for sure.
    You’ve inspired me 😉
    Thanks !
    ps. Any suggestion on vinegar and olive oil brands?

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