The salt and vinegar kale chips from Diane Sanfilippo from Balanced Bites are the bomb! I was a “chip” girl… never truly enjoyed chocolate. I’m still a chip girl but it’s no longer to numb myself. I eat chips because I enjoy eating chips! If you want to know more about how to understand your cravings for chips, check out the free audio training on how to change your eating habits.
Easy and Nutrient-Dense Snack
Kale has been named one of the most nutrient-dense leafy greens and although when cooked it looses some of it’s nutrition.
Kale chips are one of the easiest and least expensive snacks to make at home. When baked in the oven (like in this recipe), kale becomes crispy and salty, making it the perfect snack for satisfying your craving for potato chips or French fries. The kale should be completely dried off when you bake it, not freshly rinsed, otherwise the chips can turn out chewy.
Salt and Vinegar Kale Chips For The Win!
I have made it many many times and never gets old…. these salt and vinegar kale chips taste just like regular salt and vinegar chips! You have to try them. They are so easy to make!Print
Salt & Vinegar Kale Chips
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- 3 tbsp Avocado oil
- 2 tbsp Almond flour
- 1/4 cup Nutritional yeast
- 1/4 Apple cider vinegar
- 1 tsp. sea salt
- 1 bunch of kale
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the avocado oil, almond flour, nutritional yeast, apple cider vinegar and salt. Let sit.
- Wash the kale, dry thoroughly in a salad spinner, and tear into bite-size pieces carefully removing the stem.
- Toss in a large bowl with the mixture making sure every leaves is coated.
- Spread the kale leaves on a baking sheet in a single layer. You may need 2 baking sheets.
- Bake for 15 -20 minutes. If you have a convection oven, I suggest you use this function as it will make the chips crispier.