These salt and vinegar kale chips have an irresistible crunch that even Bae digs them.

Bet you can’t eat just one! 😂

Ingredients

1 bundle of kale, about 6 cups
2 Tbsp nutritional yeast, divided
1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 Tbsp white wine vinegar
1 Tbsp kosher salt

Yields: 6 servings
Per serving (1 cup)*:
Calories: 35
Net carbs: less than 1
Protein (grams): 1
Fat (grams): 3

Prep time: 8 min
Cook time: 20 min
Total time: 28 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 300F.

In a large bowl, ripe up the kale into bitesize pieces by hand, removing stems.

Pour the olive oil and vinegar over the kale and massage it, until it becomes soft.

Note: Any vinegar or combination of vinegars can be used. I really enjoy combining the apple cider vinegar and white wine vinegar for a very proounced taste.

Stir in 1 Tbsp of the nutritional yeast, then spread the kale out over 2 parchment lined baking sheets. Depending on the size of your kale, you may need to work in 2 batches.

Sprinkle with kale with kosher salt and more nutritional yeast, then bake for 20 min. If baking a second batch, it may need an extra 5 min after resting in the oil and vinegar mixture.

Store the kale chips in airtight container and enjoy!