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A bowl of vibrant mixed salad features avocado, cherry tomatoes, cucumber, lettuce, carrots, and feta cheese topped with a lime wedge. Beside it on a light gray surface are kale leaves ready to transform into crunchy kale chips.

Crispy Kale Chips & Fresh Salad with Homemade Vinaigrette

A blonde woman in a white suit smiling at a table.Sarah Thompson
This recipe combines crispy, homemade kale chips with a vibrant, fresh salad. The kale chips are a crunchy and nutritious alternative to traditional chips, while the salad highlights seasonal vegetables, offering a refreshing balance of textures and flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Meal Type Side Dishes, Snacks
Cuisine American
Servings 4
Calories 257 kcal
Difficulty Easy
Ingredient Cost $8
Shopping Cost$28

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowls
  • Salad spinner (optional)
  • Whisk or small jar for dressing

Ingredients
 
 

For the Kale Chips:

  • 1 large kale washed and thoroughly dried
  • 1-2 tablespoons olive oil
  • Sea salt to taste

For the Fresh Salad:

  • 2 cups mixed greens like arugula, spinach, and romaine
  • ½ cup cherry tomatoes halved
  • ¼ cucumber sliced thin
  • ¼ red bell pepper sliced
  • ¼ cup carrots shredded
  • ¼ red onion thinly sliced
  • 1 avocado diced
  • ¼ cup feta cheese optional, or crumbled goat cheese

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions
 

Prepare the Kale Chips:

  • Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  • Tear the kale leaves into chip-sized pieces, discarding the stems.
    1 large kale
  • Place the kale in a large bowl, drizzle with olive oil, and massage the oil into the leaves to ensure they’re evenly coated.
    1-2 tablespoons olive oil
  • Spread the kale leaves in a single layer on the prepared baking sheet, sprinkle with sea salt, and bake for 15-20 minutes until crisp, flipping halfway through.
    Sea salt

Prepare the Salad:

  • In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, carrots, red onion, and avocado. Add feta or goat cheese if desired.
    2 cups mixed greens, 1/2 cup cherry tomatoes, 1/4 cucumber, 1/4 red bell pepper, 1/4 cup carrots, 1/4 red onion, 1 avocado, 1/4 cup feta cheese

Make the Dressing:

  • In a small bowl or jar, whisk together the olive oil, apple cider vinegar or lemon juice, honey or maple syrup, salt, and pepper until well combined.
    3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, Salt and pepper

Serve:

  • Toss the salad with the dressing just before serving. Serve the salad alongside the crispy kale chips for a nutritious, balanced meal.

Notes

Kale Tips: Ensure the kale is completely dry before baking to achieve maximum crispiness.
Salad Variations: Add seasonal veggies or seeds, such as pumpkin seeds or sunflower seeds, for added crunch and nutrition.
Storage: Store leftover kale chips in an airtight container for up to 3 days.

Nutrition

Calories: 257kcalCarbohydrates: 10gProtein: 3gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 9mgSodium: 133mgPotassium: 421mgFiber: 4gSugar: 4gVitamin A: 2385IUVitamin C: 28mgCalcium: 75mgIron: 1mg
Keyword fresh salad, Healthy Snack, kale chips, Michelle Obama recipes, nutritious snacks

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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