Oven Baked Kale Chips

Kale Chips

3-4 Stalks Kale (6-8 if using Tuscan/Dinosaur kale)
2 T. Bragg’s Apple Cider Vinegar
1 T. Olive Oil
Sea salt to taste

Preheat the oven to 350°.  Line a cookie sheet with parchment paper (I use aluminum foil sometimes too).

Wash, dry, and tear the kale into small pieces, about the size of the palm of your hand is a good guide.

Place the kale in a bowl.  Add the vinegar and olive oil.  Sprinkle salt over the top.  (A good guide on the amount of salt is to add the salt as you would season popcorn).

Mix together using your hands making sure the leaves are evenly coated.

Lay the kale pieces out on the foil in a single layer.

Bake for 10 to 15 minutes.  You will know they are done when the puff up and are crispy.  Try to not allow them to brown.


Great for snacks, with a sandwich, or as an introduction to kale, these chips don’t last long.  The chips will stay nice in a sealed container for 3-4 days.

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