Salt & Vinegar Kale Chips paleo recipe crisps-min

Recipe: Salt & Vinegar Kale Chips

I finally found some Kale locally and after hearing so many great reports about Kale Chips, thought I’d make my own.

I used to love Salt & Vinegar chips (or crisps as they’re known in the UK), so thought I’d attempt a Paleo equivalent.

Ingredients

  • A few leaves of kale
  • Olive oil
  • Salt
  • Vinegar

Method

  • I preheated the over to 175C (350F)
  • I washed the kale and tore it off the steam, into small pieces. I then dried it thoroughly using a clean tea towel to make sure there was no water left.
  • I arranged the kale on a baking tray and coated with olive oil before putting into the oven
  • I kept an eye on the kale and after ten minutes removed from the oven.
  • Finally, I seasoned with the salt and a small amount of vinegar.

This was incredibly easy – and had the crunchy texture of crisps. A perfect Paleo snack!

Have you tried Kale chips? How do you make yours?

Salt & Vinegar Kale Chips paleo recipe crisps-min

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7 replies
  1. Douglas
    Douglas says:

    When I first saw kale chips, I thought that I was going to hate them.

    While I didn’t fall in love instantly, I have since become a bit of a kale chip junkie.

    Will RT the recipe 🙂

    Reply
  2. Of Goats and Greens
    Of Goats and Greens says:

    To Denise: I’ve made sweet potato chips — you need to slice them 1/8th inch thick (or less). Salt and dehydrate. They will take longer than kale chips. Watch them (you can use the oven or a dehydrator, and timings will differ).

    But I think my favorite may well be zucchini chips. Again 1/8th inch slices.

    As for kale, I am looking forward to trying that, but no decent bundles of kale in my neighborhood right now.

    Reply
  3. Bev
    Bev says:

    We make ours with a dehydrator. We grow an enormous amount of kale and make a ton of chips using a dehydrator. I found oven-chipping demanded too close attention so I tried the dehydrator. IT’s great, you never get those over-baked nasty-tasting few chips that get brown. We use your process – tear into largish pieces, toss well with olive oil (be generous with it), and then I season it with a mix of ground spices: roasted garlic, brewers yeast, parmesan cheese, sometimes steak seasoning, sometimes tuscan seasoning – whatever strikes your fancy. If my seasoning mix doens’t contain a lot of salt, I throw some in. Once the chips are all coated in oil, I throw in a bunch of the seasoning and toss again to coat well. Spread in a single layer on the dehydrator and run at 130 degrees for 6 hours or so, until the chips are all nicely crunchy. We store for winter use in freezer bags and store the bags in a new metal garbage can with a snug lid to keep them dry and crisp.

    Reply

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