Salt & Vinegar Kale Chips


  • 3 tablespoons coconut oil, melted
  • 1/2 cup almond or other nut or seed meal
  • 1/2 cut nutritional yeast
  • 1/4 cup apple cider vinegar
  • 1 teaspoon sea salt
  • 1 large bunch kale


  1. Preheat the oven to 350 degrees

  2. In a large mixing bowl, combine the coconut oil, almond meal, nutritional yeast, vinegar and salt

  3. Rinse the kale and dry it very well by patting it with paper towels or clean kitchen towels, then hold the end of each stem and pull the leaves off the stem

  4. Tear very large leaves into smaller pieces, then place the kale in the bowl with the topping mixture

  5. Massage the mixture into the kale leaves, then spread the kale in a single layer on a baking sheet

  6. You will likely need to use 2 pans or bake the kale chips in 2 batches

  7. Bake for 15 to 20 minutes or until the kale becomes crispy but not browned

  8. If after 20 minutes of baking the kale still seems a bit soggy (which often happens if the kale was not completely dry before baking), simply turn off the oven and leave the kale in the oven while it cools for an additional 20 minutes

  9. This will give the kale more time to dry out

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