Salt and Vinegar Kale Chips
Salt and Vinegar Kale Chips are a deliciously healthy way to eat your greens; make them in a toaster oven when it’s too hot to use the oven.
PIN Roasted Kale Chips to try them later!
Countless other food bloggers have asked “Why did it take me so long to make kale chips?” so I’ll spare you that and just say that now that I’ve finally made roasted kale chips myself, I see what the fuss is about. Not only are they full of nutritious goodness, but these Salt and Vinegar Kale Chips are delicious. If you don’t believe roasted crispy kale leaves can be that special, I challenge you to try them and see what you think.
When I finally decided to try making kale chips, I found there were endless variations on the recipe, so I tested 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, and I found I liked the kale best when the salt was added after roasting. 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.
What are Kale Chips?
Kale chips are pieces of fresh kale that have been roasted until they are dried and crispy. They’re really quite delicious for everyone who enjoys the flavor of kale.
What ingredients do you need for this recipe?
- kale leaves
- extra-virgin olive oil
- vinegar (see notes)
- sea salt to taste
How to make Salt and Vinegar Kale Chips:
(Scroll down for complete recipe with nutritional information.)
- 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 next photo is how they looked after 20 minutes.
- They’re 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!
Salt and Vinegar Kale Chips
I experimented with six version of Kale Chips, but these Salt and Vinegar Kale Chips were the ones I thought were really a treat!
- one bunch of kale leaves, about 6 oz.
- 1 T extra-virgin olive oil
- 1 T vinegar (see notes)
- 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.
I used Spanish sherry vinegar, but any vinegar you like the flavor of will work
This recipe adapted by Kalyn with inspiration from many other bloggers who also made kale chips.
Amount Per Serving: Calories: 57Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 207mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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 original South Beach Diet or any type of low-glycemic or low-carb eating plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe
These Roasted Kale Chips with Sea Salt and Vinegar were first posted in March 2010. The recipe was last updated with more information in 2021.
86 Comments on “Salt and Vinegar Kale Chips”
Have fun with the garden! Really I think this would go with just about anything except maybe things with really strong flavors.
I've never heard of kale chips. LOL. I have a garden this year (square foot raised beds with about 300 squares) and we have 6 squares with Kale. I found this hunting down recipes for my beautiful kale. It looks interesting. I'd like to make this as a side dish rather than a snack. What do you think would go well with it? Thanks for your awesome blog! I send people links to your website ALL THE TIME!!!
does anyone think there is a weird after taste? is there a way to eliminate it?
Thanks for the idea to cook them longer at a lower temp—I usually do the opposite. It's also key to roast kale when it's very fresh—once it's a bit old, it will taste bitter when roasted.
Have you eaten kale before? I am guessing it's the bitterness of the kale you're tasting. It's an acquired taste for sure, but that's how it should taste. You could try a milder type of greens like collards.
Thanks Christina! I deleted the old comment so people don't get mixed up.
Here's the more accurate link to my recipe:
(The link I posted prior was my general blog link by mistake.)
Oh, Kale! What's not to love? But I also make chips from large spinach leaves (baby spinach just shatters!) and swiss chard, mustard greens, collards, beet greens, radicchio…..
My favorite kale recipe though has got to be with 5 spice powder and soy sauce & olive oil… sigh! Gonna have to make some tonight!
Sabrina, so glad you enjoyed them!
I just made these and they were delicious! I used cavolo nero ( which seems to be the only kale I've been able to find in Australia) and gobbled them all up. The best way and the only way I'll be eating it from now on.
Sarah, my pleasure. Isn't it fun to see all the kale chips variations?
A long overdue thank you for including me in your list of folks who have included kale chip recipes on their blog. (In my case, my very first blog entry, perhaps not surprising given its name).
I stumbled on your post as I looked for links to send a friend who wants to make her own baked kale. My, does she have a lot of variations on a theme to choose from.
Glad you liked them!
I just recently made these kale chips and linked back to your blog post, thanks for the inspiration!
Thanks Lisa, and yes I was definitely excited to have it featured in the LA Times. Here is that link for Kalyn's Kale Chips at L.A. Times online if anyone wants to see it!
This is one bandwagon I need to hop onto. And how exciting that the L.A. Times linked to your recipe and featured one of your great photos!
Anonymous, I do think the timing of them is rather tricky, and they can quite easily get overdone, I only enjoy them when they still have a bit of chewiness. No worries though; maybe they just aren't for you.
I LOVE kale and eat it several times a week. I had yet to try kale chips and after seeing this recipe with the vinegar I had to try it. I followed the recipe exactly. I am very disappointed to say I don't think I will ever try kale chips again. I don't think it is has anything to do with the recipe though .. maybe just my taste buds! All I can taste and smell is burnt cabbage and they weren't burnt. It looks like I am alone in that thought unless other people just don't post their dislikes. Sorry .. at least I can say I tried them though.
Erika, I just love the idea of a touch of Sriracha in this! Glad you liked it.
OMG yum. I did 1 tsp vinegar, 1/2 tsp olive oil. Bake at 350 for 15 minutes, salt and serve. Delish!
(Next time I'm going to mix the oil & vinegar with a little sriracha before mixing with the kale.)
Another winner K 🙂