Kale Chips Recipe (Salt and Vinegar)
All I have to say is thank goodness these kale chips are healthy because I haven’t been able to stop eating them! This is actually the second batch I have cooked since yesterday and it looks like I might have to cook another one after I am done writing this post. I’m addicted to this kale chips recipe and the best thing about it is that I feel no guilt! With only one tablespoon of extra virgin olive oil used, this crispy snack is virtually fat free and very low in calories as well.
It’s also a lot cheaper to make kale chips at home than buying them in health food stores. The sad truth is eating healthy can end up costing a lot of money if you buy everything pre-made. A bag of kale chips in Brooklyn will cost you upwards of $10 – crazy expensive if you ask me! Especially now that I know how easy they are to make, paying that much money feels like highway robbery! Save your dollars for a nice bottle of wine and instead of buying kale chips, crank up your oven, break off a few leaves, toss them in a little oil, vinegar, salt and pepper and bake for 15 minutes. It’s really that simple!
Kale chips make a great late night snack because they are so light and satisfying. They are also gluten free and vegan friendly. Let the munching begin!
- 1 bunch kale
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp kosher salt
- ½ tsp black pepper
- cooking spray
- -Preheat oven to 350Fº.
- -Use a large baking tray and cover with a little cooking spray.
- -Remove the ribs from the kale and tear the leaves into bite size pieces (about 2-3 inches) using a knife or your fingers.
- -Put the leaves in a large mixing bowl, add olive oil, vinegar, salt and pepper, and toss well with your fingers, until all the leaves are coated.
- - Lay the leaves on baking tray and bake until crispy, about 13-15 minutes.
- - Serve!