Crispy Kale Chips & Fresh Salad with Homemade Vinaigrette
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.
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.
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
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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