Sea Salt and Vinegar Kale Chips at home
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Sea Salt and Vinegar Kale Chips at home is a appetizers recipe on Avoteb. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 bunch kale (I used curly kale, but Lascinato “dino” kale also works too!)
- 2 Tbsp. vinegar (I used apple cider vinegar)
- 1 Tbsp. olive oil
- 1/2 tsp. coarse sea salt, more/less to taste
Method
Warm oven to 350 degrees F.
Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs. Slice or tear the kale leaves into your desired size of chips, knowing that they will shrink a bit while baking.
Mix the kale leaves, vinegar, oil and 1/4 teaspoon of salt in a large bowl. Then use your hands to toss and massage the kale for 1-2 minutes until it is soft and slightly darker.
Spread out the kale in a single layer on a parchment-covered baking sheet (or two). Then sprinkle on the remaining salt. Roast for 7-10 minutes, or until the kale is crunchy and no longer soft. Lift and serve while it is hot, or store in a sealed container for up to 1 week.
