Snack

Salt and Vinegar Kale Crisps

Name: Salt and Vinegar Kale Crisps
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 100 g Kale; 2 tsp (8 g) Olive oil; 1 tbsp Cider vinegar; A good pinch Salt

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.

Recipe in pictures

View larger

Swipe through the ingredients and each step, or play the slideshow.

Salt and Vinegar Kale Crisps, plated and ready to serve. — The finished recipe. Salt and Vinegar Kale Crisps

Ingredients 1 to 4 for salt and vinegar kale crisps arranged separately on a dark worktop. — Ingredients 1 to 4. 100 g Kale (Weighed after the stalks are stripped out. A 200 g bag gives about 150 g of leaf.). 2 tsp (8 g) Olive oil. 1 tbsp Cider vinegar. A good pinch Salt

Salt and Vinegar Kale Crisps, preparation step 1: Heat the oven to 150°C. Wash the kale and dry it completely, first in a salad spinner and then on a tea towel. — Step 1. Heat the oven to 150°C. Wash the kale and dry it completely, first in a salad spinner and then on a tea towel.

Salt and Vinegar Kale Crisps, preparation step 2: Tear it into crisp-sized pieces and massage the oil in with your hands until every piece is shiny. — Step 2. Tear it into crisp-sized pieces and massage the oil in with your hands until every piece is shiny.

Salt and Vinegar Kale Crisps, preparation step 3: Spread in a single layer over two trays and bake for fifteen to twenty minutes, turning once, until crisp but not brown. — Step 3. Spread in a single layer over two trays and bake for fifteen to twenty minutes, turning once, until crisp but not brown.

The finished salt and vinegar kale crisps. — Step 4. Out of the oven, flick the vinegar over from your fingers and salt while hot.

01 / 06

Download Instagram slides

All 6 images + the recipe and a caption
1080 × 1350 PNGs

AI-generated food images illustrating the recipe.

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.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

This recipe is in the app.

Every recipe on this site is in Fuel8’s Recipes tab, with the same macros. Search it by name or ingredient, pick half a serving or two, and add it to a meal in one tap. Your own recipes sit beside them.

Download on the App Store

Get the seven-day Fuel8 email guide, including how the app works and membership benefits. Then occasional recipes and product updates.

Your name and email go to Grow More Services L.L.C-FZ, the company that builds Fuel8, and are stored in Resend so we can email you the seven-day app guide, membership benefits, recipes and product updates. An account is not required. Unsubscribe in one click, any time.

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.