Name: Homemade Baked Kale Chips Recipe - Salt & Vinegar
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 5 oz Kale ((cut into pieces, stems removed)); 1 tbsp Olive oil; 1 tbsp White vinegar; 3 tbsp Nutritional yeast ((divided)); 1/4 tsp Sea salt

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Have you ever tried a baked kale chips recipe before? I’m kind of obsessed with these, actually, and I don’t even love kale that much. The texture is light and airy, with a distinct crunch. The salty, tangy flavor in these salt and vinegar kale chips is my favorite way to prepare them. But, once you know how to make kale chips (no dehydrator required!), you can make them plain or with any other seasonings you like. I’ll explain how to just make these as basic kale chips, plus I have 6 flavor ideas for you below!

This is a naturally keto kale chips recipe, but there’s nothing “specifically keto” about it compared to any other kale chips. It’s easy, it’s delicious, and uses simple ingredients. The only one you might not have on hand is nutritional yeast, which you can get here – but you can skip it if you like.

I originally created these when I came back from a trip to Europe a few years ago. I adore traveling and trying out local foods, but I do always miss the variety of low carb vegetables that I prepare at home. Upon returning, I couldn’t wait to make my BLT stuffed avocados for lunch. Next up, I had to make this easy kale chips recipe!

This salt and vinegar kale chips recipe was originally published on July 23, 2016, and updated in May 2020, to add useful tips and more detailed pictures of the steps.

How To Make Kale Chips

I’ll show you how to make kale chips in the oven, step by step!

TIP: Basic kale chips just need oil and salt, but I prefer these salt and vinegar kale chips for a bit more flavor. If that’s not your thing, feel free to follow the same method with only oil and salt. Or check out my other seasoning ideas further down in this post.

Prepare kale. Cut kale into pieces and remove stems.

TIP: The stems are very bitter and tough, so it’s worth spending the few minutes to remove the stems! You might be tempted to buy kale pieces in a bag, but they are typically small pieces with tons of stems! I recommend prepping the kale yourself.

Massage kale. In a large bowl, whisk together olive oil and white vinegar (or apple cider vinegar if you like). Add the kale pieces and massage the oil and vinegar mixture into the kale.

TIP: Massaging the remaining leaves with oil and vinegar helps to soften the exterior cell walls, stripping away the bitterness. Believe it or not, this process leaves the kale leaves with a more delicate taste and even a little sweetness.

To massage the kale, toss with the oil and vinegar, then pick up handfuls, squeeze, release, and repeat. It’s enough once you see the kale start to soften.

Psst… this is the secret to less bitter kale chips!

Add nutritional yeast. Stir in nutritional yeast and sea salt. Mix to disperse evenly and arrange in a single layer on the baking sheet. Sprinkle with remaining nutritional yeast on top.

Bake. Bake the chips, rotating the pans halfway through, until crispy.

How To Make Kale Chips In Different Flavors

Salt and vinegar is my favorite for these, but by no means the only option. Here are a few others to try:

Plain kale chips – Olive oil, salt
Salt & vinegar – Olive oil, vinegar, nutritional yeast (optional), salt (this is the version on the recipe card below!)
Garlic parmesan – Olive oil, garlic powder, grated parmesan
Cajun – Olive oil, cajun seasoning mix
Sriracha lime – Olive oil, lime juice, sriracha, salt
Everything bagel – Olive oil, everything seasoning
Ranch – Olive oil, seasoning only from this ranch dressing recipe

The instructions will be the same – just make sure to massage the kale with oil a little to reduce the kale’s bitterness.

TIP: Go light on the seasonings! They will taste more concentrated after baking, because the chips shrink a bit.

Baked Kale Chips Keto FAQs

Are baked kale chips healthy?

Yes, these sea salt and vinegar kale chips are healthy (as are just about any other kale chips, let’s be real here!).

You probably don’t need to me to tell you that kale is brimming with a boatload vitamins and minerals – but I’m going to anyway. 😉 Kale packs in vitamins A, K, C, B1, B2, B3, B6, folate, manganese, calcium, copper, potassium, magnesium, iron, phosphorus, and fiber [*]. Long list, right?

Are kale chips keto?

Yes, these healthy baked kale chips are keto! The full nutrition stats can be found below, but each 1/2 cup serving has just 4 grams net carbs.

Is there a substitute for nutritional yeast?

Sure! You can use grated parmesan cheese instead if you are not dairy-free. Or omit the yeast altogether if you don’t want that cheesy flavor.

What kind of kale should I use for the best kale chips recipe?

When making kale chips, these are the most common options for the best kale to use:

Lacinato kale (also known as Tuscan or dinosaur kale) – This is what I used for this kale chip recipe more recently. It’s blue-green in color, flat, and has an appearance almost resembling dinosaur skin, hence the name. You might want to use this kind because it’s sweeter and thinner (for an even crispier chip!).
Curly kale (green or red) – This is what I used when I first made this recipe, pictured below. The advantage is the curls will hold a bit more nutritional yeast, so go for that if you like its flavor, and those same curls also mean more crispy texture. However, it’s more bitter than lacinato kale, with a stronger peppery flavor.

Kale Chips Storage Instructions

Can you make dried kale chips ahead?

These baked kale chips can be made a few days in advance of serving them, but beware, they are totally addicting, so they don’t always last long.

How to store cheesy kale chips recipe

Store these homemade kale chips in an airtight container in the pantry.

How long will kale chips keep?

No matter what variation you make, kale chips will last 5-7 days.

More Vegetable Keto Snack Recipes

If you like this salt and vinegar kale chips recipe, you might also like some of these other low carb keto snack recipes:

Air Fryer Onion Rings – Try not to eat the whole batch, I dare you!
Oven Baked Zucchini Chips – These chips can be made in the oven or dehydrator. Just three ingredients needed!
Buffalo Cauliflower Bites – Cauliflower smothered with buffalo sauce? It’s as delicious as it sounds! Don’t forget the blue cheese dressing.
Baked Zucchini Fries – Serve these up as a snack or as a side to burgers.

Tools To Make Homemade Kale Chips :

Click the links below to see the items used to make this recipe.

Nutritional Yeast– If you haven’t used nutritional yeast before, don’t be put off by it. The taste is similar to parmesan cheese, but a little more nutty. It has the appearance of small golden flakes, and gives these kale chips delicious flavor.
Baking Sheet– How do we make kale chips keto? We bake them! I use these baking sheets on a daily basis. They are the best.
Glass Storage Jar– Store kale chips in an airtight container – I love using glass jars like this one.

Homemade Baked Kale Chips Recipe:
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Homemade Baked Kale Chips Recipe - Salt & Vinegar

Learn how to make kale chips 6 different ways, all keto! This homemade baked kale chips recipe is unbelievably easy, with a basic version, salt and vinegar kale chips, and 5 other seasoning flavors.

Course Snack

Cuisine American

Keyword chips, diary-free, gluten-free, kale, keto, low carb, nut-free, paleo, sugar-free, vegetarian, whole30

Calories70.1kcal

Prep Time5minutes

Cook Time25minutes

Total Time30minutes

AuthorMaya Krampf from WholesomeYum.com

Servings4servings

★ Review

US Customary - Metric

Ingredients

Click underlined ingredients to see where to get them.
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Instructions

Get RECIPE TIPS in the post above, nutrition info + recipe notes below!

Click on the times in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 300 degrees F (149 degrees C). Line two baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together the olive oil and white vinegar. Add the kale pieces and massage the oil and vinegar mixture into the kale.
Stir in 2/3 of the nutritional yeast and all of the sea salt. Mix to disperse evenly. Arrange in a single layer on the baking sheets. Sprinkle remaining nutritional yeast on top.
Bake for 20-25 minutes, rotating the pans halfway through, until crispy.

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Recipe Notes

Serving size: 1/2 cup, or 1/4 entire recipe

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Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories70.1

Fat4.1g

Protein4.3g

Total Carbs5.4g

Net Carbs4g

Fiber1.4g

Sugar0.1g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.

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