I love the taste of salt & vinegar chips but I don't like the carbs that come with potatoes. I've experimented and found that you can replicate that yummy salt & vinegar taste really easily using kale chips. These are very decent tasting chips. My youngest son is a truly picky eater and let's just say he's been known to eat the entire batch of kale chips himself. The trick to kale chips that actually taste good is to bake them at a low temperature and don't oversaturate them with oil & vinegar.
salt & vinegar kale chips
Yield 24 chips
- De-stem and cut the kale into approximately 3x3" square shapes. I like to use kitchen scissors to cut the leaf from the stem.
- Place the kale squares into a bowl. Sprinkle with just enough avocado oil to just barely coat them evenly when massaged with your hands; which will make them bright green.
- Holding your thumb over the vinegar bottle opening, sprinkle the kale lightly with apple cider vinegar and massage again with your hands. DO NOT OVERSATURATE or your kale chips won't crisp.
- Spread out kale on in a single layer on 2 parchment-lined cookie sheets. Don’t crowd your kale chips or they won't crisp! Sprinkle the chips lightly with coarse sea salt.
- Bake at 250°F for @ 30-40 minutes or until just crispy and emerald green but not browned. Keep an eye on your chips as cook because they can brown very quickly.
- Serve immediately and eat the same day.
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Cape Cod salt & vinegar potato chips (approximately 9 chips): 140 calories, 8 g fat, 17 g carbs, 1 g fiber, 2 g protein
Thrive In Midlife salt & vinegar potato chips (approximately 9 chips): 129 calories, 9 g fat, 9 g carbs, 1 g fiber, 3 g protein