Kale chips are an addictive way to eat your greens. This recipe features salt and vinegar for a great flavor that’s sure to please the whole family!
If you know me well or read here frequently, you know that I love kale. I really, truly do. I said here once that kale is a love language, and I stand by that.
You people who say you don’t like kale, well, I’m just not sure how that can be.
Perhaps it’s because you’ve never had these kale chips. Though I love kale in soups and just sautéed and lightly steamed, when it’s made into chips, it goes from tasty to downright addictive.
The salt, vinegar and oil come together with the leafy greens for a fantastic flavor and texture. In fact, when I make these, my little people carefully divide them up to be sure that no one gets more than anyone else!
If you’ve never tried kale before or aren’t sure how to make it, give these Salt & Vinegar Kale Chips a try and see if you don’t become as hooked on them as we are!
But What About Heavy Metals in Kale?
Before I share the super simple recipe, I think a recent report on kale and heavy metal contamination is worth mention.
In this article and a couple others like it, both organic and conventional kales were reported to be dangerously high in several heavy metals. One woman who ate large amounts of kale daily also tested dangerously high for thallium in particular.
This is certainly something to be aware of, but not panic over. Instead, it’s a good reminder to keep a balanced look on whole foods and not focus on one “superfood” too heavily. It also demonstrates the need to grow food in quality soil that isn’t contaminated with toxic metals and other substances.
For me, I’ll still enjoy my kale like I always have: in a varied diet along with other nutritious fruits and vegetables.
Salt & Vinegar Kale Chips
And now, on to our favorite way to enjoy kale! This is not only a tasty way for children to enjoy kale, it’s also a great way to get them in the kitchen helping to prepare it.
- 1 lb kale
- 1 ½ T. apple cider vinegar
- 3 T. olive oil
- 2 t. quality sea salt
- Preheat the oven to 350.
- Remove thick stems from kale. I reserve them for soups or stews, but they could also be composted. Tear the kale (or cut with kitchen scissors) into chip-sized pieces, about 2 or 3 inches square.
- If the kale is wet from washing or packaging, gently press it dry between two kitchen towels. Place in a large mixing bowl.
- Add vinegar, oil, and salt, and mix with the kale until it is evenly and well coated. I typically do this with my hands.
- Spread the kale in a thin layer on baking sheets. One pound of kale typically requires about three large baking sheets to make into chips at once. You can also bake them in batches if you don’t have enough pans.
- Bake the kale for about 15 minutes, then stir so that the kale dries evenly. Return the kale to the oven again, but turn it off. Let the kale continue to crisp for an additional 10-15 minutes.
- Remove the kale, allow to cool slightly, and enjoy!
If you like spicy foods, you can also add some cayenne pepper, curry blend, or taco seasoning to the kale while adding the salt, vinegar, and oil.
Do keep in mind that these chips aren’t like potato or tortilla chips that you can dip into salsa or my yummy avocado ranch. They are very fragile, but have that delightful crunch that’s perfect for snacking.
Kale never lasts long in our house when I make it into chips. Give these a try and see if you have the same results in your home!