Roasted Kale Chips with Sea Salt and Vinegar are a deliciously healthy way to eat your greens, and these tasty kale chips are vegan, low-carb, gluten-free, South Beach Diet Phase One, Paleo, and Whole 30! And I make them in a toaster oven when it’s too hot to use the oven.
Countless other food bloggers have started out their post on kale chips saying “Why did it take me so long to make kale chips?” so I’ll spare you that lament and just say that now that I’ve finally made roasted kale chips myself, I certainly see what all the fuss is about. Not only are they full of nutritious goodness, but these Roasted Kale Chips with Sea Salt and Vinegar are delicious. If you don’t believe these roasted crispy kale leaves can be that special, just check my list after the recipe to see how many other bloggers have raved about them.
When I finally decided I had to try making kale chips myself, I found there were endless variations on the recipe, with different cooking times and slightly different methods. I can be rather a perfectionist, so I had to test 6 slightly different versions before I came up with the recipe I liked best, where the kale chips are roasted for a longer time at a fairly low temperature.
I wanted to make salt and vinegar chips, since those are some of my favorite flavors, and I found I liked the kale best when the salt was added after roasting. I didn’t think my final kale chips were my most photogenic batch, and I don’t know if adding the vinegar made the kale chips turn more brown, but I didn’t care how photogenic they were because I loved the taste. Anyway, there is certainly no one perfect way to make kale chips, but this is how I did it.
Start with a lovely bunch of curly kale. This was about six ounces, and since I was roasting it in my toaster oven (before the new stove arrived) that was just the right amount to fit on a small cookie sheet.
Cut away the inner ribs and discard, and then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.)
Here’s how many pieces I got from the 6 oz. bunch of kale in the top photo.
I washed my kale in a salad spinner, and then spun it dry over and over, until the leaves were dry. If you don’t have a salad spinner, I’d use paper towels to dry the leaves.
I used olive oil, Spanish sherry vinegar, and sea salt to flavor the chips, but I think any type of salt and vinegar that you like the flavor of would be fine.
I wanted to “massage” the kale leaves with olive oil to be sure they were well-coated, so I put the chips into a Ziploc bag, added half the olive oil, squished it around, added the rest of the oil, and then massaged some more.
Then I sprinkled in the vinegar, closed the bag, and shook it until the drops of vinegar were well-distributed on the kale pieces.
In all the directions, probably the most important thing is to arrange the kale pieces in a single layer on the pan so they aren’t crowded when they cook. Here are my kale pieces when they started out in the 300F/150C oven.
Here are the chips after they roasted for 10 minutes.
This is how they looked after 20 minutes.
A little more crispy after 30 minutes.
I let them cook five minutes more for a total of 35 minutes roasting time. Sprinkle with sea salt and eat immediately!
Roasted Kale Chips with Sea Salt and Vinegar
(Makes 2-3 servings of kale chips, recipe adapted by Kalyn with inspiration from many other bloggers who also made kale chips.)
one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar (I used Spanish sherry vinegar, but any vinegar you like the flavor of will work)
sea salt to taste
Preheat oven to 300F/150C.
Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
Put kale pieces into a large Ziploc bag (or use a bowl if you don’t mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly “massaged.”
Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.
Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn’t mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.
Dark leafy greens have more nutrition per calorie than any other food source, and these roasted kale chips are a perfect snack for any phase of the South Beach Diet or any type of low-glycemic or low-carb eating plan.
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
It became obvious that I’d never be able to list every blogger who’s made kale chips and written about them, but if I missed you and you’ve posted a version of kale chips, please share a link to your post in the comments so we can see all the great kale chips variations that people have come up with.
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