Simple Salt and Vinegar Kale Chips

October 30th, 2012 · Lisa · gluten-free, nut-free, Recipes, Savory, Snacks, vegan mofo · Comments

I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.

Well last night was quite an adventure. Luckily we were inside while Sandy was playing around with our city.

I hope your waking up this morning feeling excited to be part of such a dynamic world – where truly…anything can happen.

I always feel full of gratitude on days like today – when tragedy and disaster remind me to appreciate the flowing of fresh water from my tap, the glow of my computer screen and the low hum of my heating vent.

You should also know how much I appreciate you. I’d like to thank you for indulging me all month long with your encouraging comments about each sweet treat I put before you. Without your daily exclamations of delight, I would never have continued to try to outdo the previous day’s creation. Your comments are how we found ourselves enjoying chocolate almond cherry cookies, pumpkin seed maple syrup brittle, banana crepes and chocolate caramel bonbons. You’re just too good to me :)

But with the end of the month in sight, I feel an obligation to send you off with something savoury. I know when I travel I often come home craving greens, veggies and fruit. It seems most restaurant menus are pretty light on these basic staples. So along with your cinnamon bun granola, I’m packing up some simple salt and vinegar kale chips for you to snack on once I’ve shut down the B&B for the season.

With all that gratitude and greens who know what you’ll accomplish…

Simple Salt and Vinegar Kale Chips

Ingredients

  • 1 large bunch of curly kale
  • 1 TBSP olive oil
  • 3 TBSP apple cider vinegar
  • 1/2 tsp sea salt

Instructions

  1. Remove the kale from the stem and tear into bite sized pieces.
  2. Place the kale in a large bowl.
  3. In a small bowl combine the remaining ingredients. Drizzle the dressing over the kale.
  4. Massage the dressing into the kale until everything is well coated and the kale has started to wilt. (It actually tastes amazing just like this).
  5. Spread the kale chips on a few dehydrator trays and dehydrate at 115 degrees for 4 hours or until the chips are very crispy. If you don't have a dehydrator, spread the kale leaves onto a parchment-lined baking sheet. Turn the oven down to the lowest temperature and bake for approximately 15-20 minutes, with the door slightly a jar. At this point check to see if the chips are crunchy. If not continue in 5 minute intervals until you've achieved the desired texture.
http://veganculinarycrusade.com/2012/10/simple-salt-and-vinegar-kale-chips/

p.s. I’m thinking of everyone along Sandy’s path today. I hope you’re all cuddled up somewhere safe. I wish I could come by with kale chips and cozy blankets to make your day a little easier. xo

p.p.s. Tomorrow is the last day of VeganMoFo 2012! Can you believe it?

  • http://wayfaringchocolate.com Hannah

    These are the greatest of All The Things. Or perhaps tied with the pumpkin seed brittle.

    Thank you, Sandy, for letting me have my flight today. And you, Lisa, for the kale chips to put pep in my step as I walk to the airport.

    • theveganlisa

      When you come home we’ll have black sesame ice cream and then you can decide what is the greatest of all things. Have a blast!

  • http://Loveoats.blogspot.com/ Nicole Carrillo

    I needed a simple kale chip recipe ever since I got this dehydrator. Thank you! I bet even my hubby would love these guys :)

    • theveganlisa

      They are very simple, but crispy and delicious. I hope you enjoy them.

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