Ingredients
Scale
- 1 bunch curly kale (washed, stemmed, and torn into 2–3 inch pieces)
- 1 tbsp apple cider vinegar or white vinegar
- 1 tbsp avocado oil or olive oil
- Flaky sea salt (such as Maldon), to taste
- Optional: 1–2 tbsp nutritional yeast
- Optional: 1/2 tsp garlic powder
- Optional: 1/2 tsp onion powder
- Optional: 1/4 tsp chili flakes or cayenne pepper
- Optional: 1/2 tsp smoked paprika
Instructions
- Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
- Wash kale thoroughly, then dry completely using a salad spinner and paper towels. Let air dry for 10 minutes.
- Remove stems and tear leaves into chip-sized pieces (about 2–3 inches wide).
- In a large bowl, drizzle kale with vinegar and oil. Massage gently by hand until all pieces are evenly coated and softened.
- Let sit for 5–10 minutes to absorb flavors.
- Spread kale out in a single layer on the prepared baking sheet, avoiding overlap. Use two trays if necessary.
- Bake for 20–25 minutes, checking at 15 minutes to rotate trays and flip any pieces browning early.
- Let chips cool for 5–10 minutes out of the oven to crisp fully.
- Sprinkle with flaky sea salt to taste and enjoy immediately or store once completely cool.
- Store in a glass jar with tight lid and a dry paper towel to maintain crispiness.
Notes
For extra flavor, try adding nutritional yeast for a cheesy kick or smoked paprika and maple for BBQ vibes. Use just enough oil to coat lightly—too much results in soggy chips. Always dry kale thoroughly before baking for max crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg