Sea salt and balsamic vinegar kale chips are the best and they are such a simple snack to make!
Sea salt and balsamic vinegar is my go-to kale chip flavour combination. I have tried heaps of other different flavour combinations and you cannot beat this flavour combo!.
Kale chips are a much healthier alternative to store bought chips and contain no hidden nasties. The trick to making these is make sure the kale is evenly coated with the salt and vinegar mixture and also to spread them in a single layer over the baking tray. This will help to ensure that they crisp up nicely.
Have you made kale chips before? What is your favourite flavour combination? I would to find out if there is a flavour combination that I have not tried before.
- 1/2 bunch kale
- 1 tablespoon coconut oil or olive oil
- 1 tablespoon organic balsamic vinegar
- 1 teaspoon sea salt
- Pre-heat oven to 175C. Line a large baking tray with baking paper.
- Trim leaves from the stems of the kale and wash and dry thoroughly (a salad spinner works well).
- Add to a large bowl. Next, whisk together the oil, vinegar and sea salt in a small bowl. Then, pour over the kale leaves.
- Using your hands, thoroughly mix the kale leaves, ensuring that they are evenly coated in the mixture.
- Place the kale leaves onto the baking tray and place in the oven for 20 – 25 minutes, rotating the tray at 10 minutes.
- Then remove from the oven (you want to make sure that the kale is crispy and looks shrunken, but not burnt) and let cool in the baking tray for 3 minutes before serving.
- Note: these are best eaten straight away.