Sea Salt and Vinegar Kale Chips
Make Sea Salt and Vinegar Kale Chips for a tangy, crunchy snack in minutes with simple ingredients.
Ingredients
- 1 bunch kale (I used curly kale, but Lascinato "dino" kale also works too!)
- 2 Tbsp. vinegar (I used apple cider vinegar)
- 1 Tbsp. olive oil
- 1/2 tsp. coarse sea salt, more/less to taste
Instructions
Step 1: Preheat and cleanse the kale
Preheat the oven to 350°F, then wash and thoroughly dry the kale leaves so they crisp cleanly in the oven. Using a sharp knife remove the thick central ribs and discard them, then tear or cut the remaining leafy greens into chip-sized pieces — remember they will shrink while baking. Work gently so the leaves stay intact and lay them out briefly on a clean towel or paper to finish drying; this little extra dryness helps them go ultra-crispy.
Step 2: Dress and massage until glossy
Place the torn kale into a large matte white ceramic mixing bowl. Add the apple cider vinegar, olive oil and a portion of the coarse sea salt. With your hands (or a sturdy pair of tongs, if you prefer), toss and massage the leaves for one to two minutes until the leaves soften, darken slightly and take on a faint glossy sheen from the oil and vinegar — you should see the salt crystals begin to cling to the textured leaf surfaces and small pockets of wilt where flavor has penetrated. This softened, seasoned mass is the main milestone: the kale transformed from raw rigidity to flexible, flavored leaves ready to bake.
Step 3: Arrange on parchment and crisp
Spread the massaged kale out in a single even layer on a parchment-lined rectangular rimmed baking sheet, sprinkle the remaining salt over the top, and slide the sheet onto the hot surface to bake. Roast for seven to ten minutes, watching closely toward the end — you want a uniform brittle snap without burning, edges curled and leaves fully dry and crackling. Remove the tray promptly when crisp and let cool a moment so the chips set their final texture.
Step 4: Serve, showcase, and store
Transfer the finished chips back onto the same rectangular baking sheet or a similar shallow rectangular platter for serving, keeping the geometric shape consistent with the baking vessel. Present the chips as a loose mound with some stray leaves scattered to suggest generosity; the surface should show visible coarse salt crystals, curled crispy edges, and a subtle glossy hint from the oil and vinegar. Serve immediately for maximum crunch, or allow to cool completely and store in a sealed container for up to a week.
Notes
- Dry the kale thoroughly to ensure crispness.
- Massage the leaves well so the vinegar and oil penetrate.
- Watch the oven closely in the last 2 minutes to avoid burning.
- Store cooled chips in an airtight container with a paper towel to absorb moisture.