Go Back
+ servings
Crispy Kale Chips recipe How to make kale chips easy salt and vinegar
Print Pin
4.67 from 6 votes

Salt n Vinegar Kale Chips

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Divas Can Cook


  • 1 bunch Kale curly leaf (about 8-10 steams)
  • 1 1/2 Tablespoon distilled white vinegar may need more
  • 1 Tablespoon olive oil
  • sea salt


  • Preheat oven to 350
  • Wash and dry kale thoroughly. Make sure kale is COMPLETELY dry.
  • Tear kale from the steam into bite size pieces.
  • Place into a bowl and drizzle with white vinegar
  • Toss kale to get the leaves coated in vinegar. If you like a strong vinegar taste add more. I like just a hint of it.
  • Place the kale in a single layer on a piece of parchment paper or tray.
  • Let the vinegar air dry onto the kale.
  • Place the kale back into a bowl and toss with olive oil just until the leaves are lightly coated. Do not saturate with olive oil.
  • Place the kale on a cookie sheet in a single layer.
  • Sprinkle very lightly with salt.
  • Bake for 5 minutes. Check the kale and toss if needed.
  • Bake for another 5 minutes.
  • Remove the kale chips that are already crisp so they don't burn. The larger Kale chips will more than likely need more cooking time. If so, place them back into the oven and check on them every minute. It should only take 1 or two minutes for the larger ones to crisp up.
  • When done kale should be crispy, browned around the edges with pale green color.
  • Serve immediately.


Feel free to skip the vinegar and use different seasoning. I like to use BBQ rub, garlic powder, or parmesan cheese.
Overcook these and you'll probably be pissed.