Our Sea Salt Vinegar Kale Chips Recipe is a delightful snack that's sure to become a family favorite. With their perfect balance of saltiness and tanginess, they remind us of eating dried collard greens, which we love, too.
Whether you're following a Keto or low-carb diet or simply looking for a tasty and healthy snack, these kale chips are a must-try.
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Sea Salt Vinegar Kale Chips Recipe: A Keto-Friendly Delight
Surprise and delight await you with our Sea Salt Vinegar Kale Chips Recipe! These baked kale chips are not only incredibly tasty but also a healthy Keto or low-carb substitute for traditional potato chips. Fabulously salty and tangy, they're a snack you'll find yourself craving again and again.
🥘 Ingredients Needed For Kale Chips
- 3 or more bunches of kale (depending on how many you can get your hands on)
- 2 tablespoon apple cider vinegar
- ½ tablespoon olive oil
- ½ teaspoon sea salt (freshly ground coarse sea salt recommended)
- ¼ teaspoon paprika (optional, but adds a nice touch)
🔪 How To Make Sea Salt Vinegar Kale Chips
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Kale: Wash the kale and remove the spine if desired. Place into a medium or large bowl, depending on the number of bunches.
- Season the Kale: Pour the olive oil and apple cider vinegar over the kale. Grind fresh sea salt onto the kale and sprinkle with paprika if using. Turn the kale to coat the leaves thoroughly.
- Arrange on Baking Sheets: Lay the kale on parchment paper-lined baking sheets in a single layer, ensuring they are not touching for quick drying. Add more sea salt if desired.
- Bake: Bake for about 30 minutes or until dried. Monitor the baking, as some pieces may be done earlier than others.
- Cool and Serve: Transfer the kale chips to a wire cooling rack lined with paper towels or transfer the entire parchment paper to the rack. Serve immediately and enjoy the crispy goodness!
🥗 What To Serve With Kale Chips
These Sea Salt Vinegar Kale Chips are perfect on their own or can be paired with:
- Dips: Try them with a hearty olive dip or a spicy salsa.
- Salads: Crumble them over green salads for added crunch.
- Cheese Platter: Serve alongside a cheese platter and crackers for a gourmet snack platter.
💠Tips & Notes
- Consistent Sizing: Aim for similar-sized pieces for even drying.
- Watch the Oven: Some pieces may cook faster than others, so keep an eye on them.
- Cooling Method: Using paper towels on the cooling rack helps absorb excess moisture.
🥡 Storing
- Airtight Container: Store any remaining kale chips in an airtight container.
- Shelf Life: They will store for up to a week, depending on moisture levels. Some pieces may remain moister than others, but they'll still be delicious!
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📖 Recipe Card
Sea Salt Vinegar Kale Chips Recipe
Our Sea Salt Vinegar Kale Chips Recipe is a delightful snack that's sure to become a family favorite. With their perfect balance of saltiness and tanginess, they remind us of eating dried collard greens, which we love, too.
Servings: 4 servings
Calories: 22kcal
Prep 5 minutes
Cooking 30 minutes
Total Time 35 minutes
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Ingredients
- 3 bunches kale (curly kale is what we used)
- 2 tablespoon apple cider vinegar
- ½ tablespoon olive oil
- ½ teaspoon sea salt (we used coarse sea salt & ground it fresh)
- ¼ teaspoon paprika (optional)
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Instructions
- Preheat the oven to 350°F (175°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.
Notes
*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!
Nutrition
Calories: 22kcal (1%) | Carbohydrates: 4g (1%) | Protein: 2g (4%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Sodium: 16mg (1%) | Potassium: 210mg (6%) | Sugar: 1g (1%) | Vitamin A: 4302IU (86%) | Vitamin C: 51mg (62%) | Calcium: 64mg (6%) | Iron: 1mg (6%)
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