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?
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What a great idea, though I do need to be able to buy my snacks to lazy to make my own.
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 🙂
Nice and simple recipe. I do mine with dukkah or za’atar. I served some za’atar ones today at my cancer nutrition class and they went down very well – clean plate!
I might try this and I was just wondering if you think I could make crisps using sweet potatoes?
I just made some…yummy. I added some pepper and ceyanne pepper as well.
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.
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.