Salt and Vinegar Kale Chips

Snack Attack: Salt and Vinegar Kale Chips

I know what you're probably thinking: kale chips are so two years ago. And sure, they've been done before (we even have a handful of enticing options in our archives), but I'd argue that their ubiquity is simply a testament to how dang delicious these virtuous snacks can be.

So no, I'm not exactly reinventing the wheel here; rather, consider this a tune-up. These salty, tangy, and dangerously snackable crisps are more akin to a fresh set of tires for the kale chips "wheel." Heavy-handed with both salt and vinegar to mimic the addictive flavor of salt and vinegar chips (minus the fryer), these chips are hands-down my favorite kale snack I've tried to date (and I really like kale).

Get the recipe for crispy salt and vinegar kale chips.

Salt and Vinegar Kale Chips

Salt and Vinegar Kale Chips

Notes

Feel free to experiment with different types of vinegar; I've tried rice wine, red, tarragon, and sherry all with good (but slightly different) results. These are particularly tangy and salty (to mimic salt and vinegar chips); if a milder kale chip is what you're after, use 1-1/2 tablespoons vinegar and 1-1/4 teaspoons salt.

Salt and Vinegar Kale Chips

Ingredients

1 bunch kale, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1-1/2 teaspoons kosher salt

Directions

  1. Preheat the oven to 350ºF. Remove the kale stems, cut (or tear) the leaves into bite-size pieces, and thoroughly rinse the leaves to remove any lingering dirt. Dry the pieces of kale in a salad spinner or on a dish towel (it's important that the leaves are dry before the next step).
  2. Whisk together the olive oil, vinegar, and salt in the bottom of a large mixing bowl; add the kale leaves and toss to coat thoroughly.
  3. Line two half-sheet pans with parchment paper and spread the pieces into a single even layer. Bake for 8-12 minutes, or until the chips have shrunken slightly and are crisp and darker in color, but not yet brown.

Serves 2-4.

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