I finally found some kale locally and after hearing so many great reports about kale chips, I thought I'd make my own. I used to love Salt & Vinegar chips (or crisps as they're known in the UK), so I decided to attempt a Paleo equivalent.
These kale chips are incredibly easy to make and have the crunchy texture of crisps. They are a perfect Paleo snack that is both healthy and delicious. Enjoy the tangy flavour and satisfying crunch with this simple recipe.
Salt & Vinegar Kale Chips
Equipment
- Baking Tray
- Clean tea towel
Ingredients
- A few leaves of kale
- Olive oil
- Salt
- Vinegar
Instructions
- First, preheat your oven to 175°C (350°F).
- Next, wash the kale and tear it off the stems into small pieces. Dry the kale thoroughly using a clean tea towel to make sure there is no water left.
- Then, arrange the kale on a baking tray and coat with olive oil before putting it into the oven.
- Keep an eye on the kale and after ten minutes, remove it from the oven.
- Finally, season with the salt and a small amount of vinegar.
- These kale chips are incredibly easy to make and have the crunchy texture of crisps. A perfect Paleo snack!
Creating these Salt & Vinegar Kale Chips allows you to enjoy a delicious and healthy snack that aligns with your Paleo lifestyle. The combination of olive oil, salt, and vinegar provides a delightful flavour that will make your greens taste amazing. This dish is perfect for those looking to maintain a grain-free and dairy-free diet while still enjoying crunchy and satisfying snacks.
Moreover, this recipe is versatile and can be adjusted to suit your taste preferences. It’s an excellent option for both kids and adults, ensuring everyone can enjoy a nutritious and flavourful snack.
For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed these Salt & Vinegar Kale Chips in the comments below. Happy cooking!
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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.