If you’ve tried kale chips in the past but you didn’t enjoy them because you found them bitter, try salt and vinegar kale chips instead. The acidity of the vinegar contrasts the bitter taste nicely. I like it as a mid afternoon snack. It’s better than a sugary snack that will make you crash before the end of the day and make you want to eat more before dinner.
I’m sure you’ve heard about a bajillion times that kale is good for you. But do you understand why? The term “superfood” gets thrown around a lot, but it actually doesn’t mean a whole lot. Everybody has a different body. This means that each individual has different needs. Instead of calling foods “superfoods”, I prefer to look at their nutrient profile.
Kale is a cruciferous vegetable, or what you may know as the cabbage family. These are vegetables that have anticancer properties and help support the liver. Kale contains lots of vitamin K, which is important for coagulation. It also contains lots of vitamin A and C, two important antioxidants that help support the immune system. Additionally, it has a variety of B vitamins, which help provide energy, and support the reproductive system.
Salt and Vinegar Kale Chips (paleo, vegan)
About 6 medium sized kale leaves
2 tbsp apple cider vinegar
1 tbsp olive oil
Salt to taste
Preheat oven to 325F.
Wash the kale and dry completely. Rip the kale into bite sized pieces and place it on a cookie sheet. Add the salt, vinegar, and oil, and toss the kale around. I do this with my hands.
Bake for 10-20 minutes, depending on your desired level of crispiness. Take the kale out of the oven halfway through to toss it around.
If there are any leftovers, store them in an airtight container. But I’ll just say that I’ve never had any leftovers.