Homemade Salt & Balsamic Vinegar Kale Crisps

A simple recipe for homemade salt and vinegar kale crisps.

My friend Sarah from Maison Cupcake was the one who got me addicted to kale chips (or crisps as we are more likely to call them here in the UK).

I was down in London, it must have been for a blogger conference as I was flying solo. Anyway, Sarah and I popped into a Pret for a cuppa and a catch up and she picked up some kale chips which she said I should try.

That was it, the first time I tried kale crisps. Oh my! 

Of course I had to head back to the counter for another bag.

Flavoured kale crisps

Pret's crisped kale is flavoured with rosemary and salt, which I love, but when I decided to make this batch of kale crisps, not only did I not have any rosemary, but I was craving something more vinegary.

I decided to make salt and vinegar kale crisps, but of course it had to be balsamic vinegar, which is the ultimate vinegar if you want my opinion.

The only ingredients in these kale crisps are kale (which is the most nutrient rich foods you can eat, it's full of vitamin A, C and K, protein, folate and omega 3 fatty acids), olive oil and salt.

No artificial flavours, additives or other nasties.

Just a delicious crunch that's much healthier than regular crisps.

How do you make kale crisps?

1. Start with a big bag of curly kale. You need a lot of kale as like mushrooms it shrinks as it cooks.
2. Rinse the kale in a colander.
3. Dry it thoroughly with a clean tea towel, then when you think it's dry, try again, this time with some kitchen paper. Believe me it takes a bit of work to get it completely dry.
4. Once it is totally dry, use scissors or a small vegetable knife to cut off the thick, woody stalk and discard these.
5. Lay your kale in a single layer on a large baking sheet, then massage your kale with a little olive oil and whatever flavouring you are adding.
6. Bake in a pre-heated oven for 12 - 15 minutes. Keep an eye on them, you don't want them to get to dark and char.
7. Serve and enjoy!

What to do with leftover kale stalks

There's no need to throw away the leftover kale stalks.  Here are a few ideas:

1. Pop them to a freezer bag and put them in the freezer. When you have any more vegetable scraps or leftover vegetables just add them to the bag, then you can make a delicious homemade vegetable stock for your soups and stews.
2. Steam them, chop them up and add them to your dog's dinner for extra nutrition.
3. Blend them into a smoothie.
4. Make pesto with them and any leftover kale you have.

A must-have baking sheet

You may notice I have a big steel baking tray? I may be going off piste, but I have to tell you about it. I bought it back in October after watching Ina Garten roasting vegetables on this enormous tray and I thought I need that. I did a search on Amazon and found this American sheet pan, which I ordered.

I love it. It's one of my favourite things in the kitchen. I know that is pretty pathetic, but it really brings me joy or should I say it 'sparks joy' (yep been there done that).

It's just the best thing. It's really sturdy, washes up a treat and you can fit lots of veggies on it. I use it for roasting vegetables, I used it at Christmas for my roast potatoes and parsnips, I use it for savoury bakes and for making kale crisps.

Do measure your oven carefully though. Mine is a half sheet and still really big. We had a sticky moment where it arrived, I was super excited then I tried to use it and I couldn't fit in in the oven. I nearly cried. Thankfully my husband, who was less distraught tried it at the top of the oven instead of on the shelf rests. Thank goodness, it fits, but only just.

I did buy silicone baking sheets to use with it to keep it pristine but I have to admit I've yet to use them and it washes up like new without them. Mind you I'll probably use them when I'm baking cookies.

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Nutrition and calories in kale crisps

My recipe makes enough crisps for two people or one person who can't stop eating the kale crisps, but believe me that's not the best plan.  It may have happened. I refuse to say!

In a portion of these kale crisps there are 121 calories, 1.3g of saturated fat, 5g of protein, 17% of your daily recommended portion of calcium, 13% iron and 16% potassium. 

Not bad for a savoury snack huh?

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snacks

American, vegan, vegetarian

Yield: 2Author: Jacqueline Meldrum

Homemade Salt & Balsamic Vinegar Kale Crisps

Homemade salt and vinegar crisps made from curly kale. A more nutritious salty snack than regular crisps.

prep time: 10 minscook time: 12 minstotal time: 22 mins

ingredients

• 300g fresh curly kale
• 1 tbsp olive oil
• 2 tsp balsamic vinegar
• 1 tsp salt

instructions

1. Preheat the oven to 180°c/Fan 160°c/350°f/Gas 4.
2. Rinse the kale in a colander.
3. Dry with a clean tea towel and kitchen paper until the kale is completely dry. This is the most important step for crispy kale.
4. Cut the woody stem of the kale with a small knife or scissors.
5. Lay the kale on a baking sheet in a single layer.
6. Whisk the oil and vinegar and pour over the kale, then massage into the kale.
7. Bake for 12-15 minutes, checking on it after 10 minutes. You want it crispy but not charred as it will just be bitter and nasty.
8. When it comes out the oven, sprinkle with salt and leave to cool.
9. Serve and enjoy!

calories
121

fat (grams)
9.4

sat. fat (grams)
1.3

carbs (grams)
6.8

protein (grams)
5.1

sugar (grams)
2

Created using The Recipes Generator

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