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Prep Time
10 Minutes
Cook Time
15 Minutes
Step 1: For step one please preheat an oven to 350 degrees F, or 175 degrees C.
1 Bunch of Fresh Kale
1 1/2 Tablespoons of Distilled White Vinegar
2 Tablespoons of Extra Virgin Olive Oil
Ready In
25 Minutes
1 Teaspoon of Sea Salt
Step 2: For this step you will want to thoroughly wash and rinse your bunch of kale under cool running water. Next, shake off the kale to remove any excess water. Lastly, you will want to take a paper towel or soft kitchen cloth and then wipe away any remaining water droplets on the kale. It is very important when making homemade kale chips to remove as much moisture from the surface of the leafy vegetable as possible.
Step 3: For step three take out a sharp kitchen knife and begin cutting out the thick inner stalk that runs through the middle of the kale leaves. Next, cut your kale into medium to large chip size pieces. Manually shredding or tearing the kale into chips size pieces also works very well. Place your cut, shredded, or torn kale pieces into a large mixing bowl.
Step 4: For step four take out a small mixing bowl. Add into it the distilled white vinegar, extra virgin olive oil, and sea salt. Using a small whisk rapidly stir these ingredients together until an even mixture forms.
Step 5: For step five slowly and evenly drizzle the oil mixture over the top of your prepared kale chips. Using totally clean hands, manually toss and mix the kale chips until each piece is nicely coated with oil, vinegar, and sea salt.
Step 6: Take out a cookie sheet and line it with a non-stick baking or parchment paper. Spread your kale chips across the parchment paper. Try not to stack the kale chips as this will cause them to bake unevenly. A small amount of overlapping per piece is ok.
Step 7: Slide your kale chip lined cookie sheet into the oven to bake for 10 to 15 minutes. Watch the kale chips closely while they bake as they can burn or overcook quite quickly. Once the chips are lightly browned on the edges they can be removed from the oven. Serve them after they have cooled for 5 minutes.
Storage: Your homemade baked salt and vinegar kale chips should stay fresh for one full week or longer. When storing homemade kale chips it's very important to keep them in a dry and dark place at room temperature. Place them in an airtight sealable container. A pantry or cupboard is the ideal place to keep them.
Health Benefits: Baked salt and vinegar kale chips are extremely healthy for you. The baked kale contains plenty of vitamin K, vitamin B6, iron, vitamin A, potassium, and vitamin C. The extra virgin olive oil within the recipe is also super nutritious, containing monounsaturated fat which is proven to be very beneficial for the heart and blood vessels. Regarding the distilled white vinegar, recent studies have shown that moderate dietary amounts of the ingredient can help improve calcium absorption, lessen the effects of type 2 diabetes, and even ward off certain types of digestive related cancers.
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Price, UT 84501
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