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Salt and Vinegar Kale Crisp

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Digging into a batch of homemade kale crisp offers an experience far more rewarding than your average bag of potato chips. That peculiar chip crunch is lighter and, as the kale crumbles, the seasoning coats your palate instead of overwhelming it.

What you need:

  • 200g curly leaf kale or 2 bunches
  • 2 heaped tablespoon extra-virgin olive oil
  • 2 heaped tablespoon sherry vinegar
  • 1-2 pinch of Himalayan salt, to taste

       Serves 2

Here’s what to do:

Prep: 10min  ›  Cook:15-20min  ›  Ready:25-30min 

Preheat the oven to 150℃, 302℉ or Gas mark 2

Cut away inner ribs and stems from each kale leaf and discard. Wash torn kale pieces and spin dry in a salad spinner or dry with kitchen towels until they are SUPER DRY. Put the kale pieces into a large resealable bag or use a bowl if you don’t mind getting your hands messy. Add the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Squeeze the bag more, until all kale pieces are evenly coated with oil and slightly ‘massaged.’ Sprinkle the vinegar over the kale leaves, reseal the bag and shake to spread the vinegar evenly over the leaves.

Spread the leaves evenly onto a baking tray. Roast in the preheated oven until mostly crisp, about 12 minutes. Set your timer and keep an eye on the kale, ‘cause if the chips burns, they’ll be bitter — and so will you!

Once the Kale out of the oven, season with salt and serve immediately.  Feel free to adjust the seasonings.  Now get in ya belly! 

Since everyone seems to be obsessed with eating the leafy green, is it really surprising that celebs are actually wearing it? Both Beyonce and Nikki Reed have been spotted advertising their love of the veggie in the form of a sweatshirt.
I don’t have a sweatshirt (yet..!) but eating it and written a fab blog on Kale you must check out here.


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