Snack
Salt and Vinegar Kale Crisps
Kale leaves rubbed with oil and baked slowly until they shatter, then splashed with cider vinegar and salt. No nuts, no sesame, 107 kcal.
- Calories
- 107kcal
- Protein
- 3g
- Fat
- 10g
- Carbs
- 2g
Per serving, makes 1. 8 minutes of work, then twenty minutes in a low oven. Published 8 September 2026.
Allergens
None of the fourteen declared allergens is in the ingredient list as written.
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Kale100 g
Weighed after the stalks are stripped out. A 200 g bag gives about 150 g of leaf.
- Olive oil2 tsp (8 g)
- Cider vinegar1 tbsp
- SaltA good pinch
Method
Heat the oven to 150°C. Wash the kale and dry it completely, first in a salad spinner and then on a tea towel.
Tear it into crisp-sized pieces and massage the oil in with your hands until every piece is shiny.
Spread in a single layer over two trays and bake for fifteen to twenty minutes, turning once, until crisp but not brown.
Out of the oven, flick the vinegar over from your fingers and salt while hot.
Worth knowing
- Dry leaves and a low oven. Wet kale steams, and a hot oven scorches the edges before the middle is crisp.
- One hundred grams of raw kale becomes a large bowl of crisps for 107 kcal, and about two thirds of that is the oil.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.