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Fast and Easy Alkalizing Recipe – Salt and Vinegar Kale Chips

Do you have sudden cravings for potato chips? There is something so satisfying about potato chips, viagra canada pilule but between the processed carbohydrates and salt, buy viagra capsule potato chips are nothing but acid-producing bad news.

Next time you get a craving for something salty and crunchy, click consider baking your own kale chips. Kale – the IT-vegetable of the moment- is such a great alternative as it’s a rich source of vitamins, especially beta-carotene, minerals, phytonutrients, and chlorophyll. Beta-carotene helps protect against cancer, heart disease, cataracts, and is vital to skin health. Phytonutrients such as lutein and zeaxanthin are natural sunscreens, while chlorophyll, the organelle in plant cells that initiates photosynthesis, help protect your cells from damage when consumed.

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This recipe for Salt and Vinegar Kale Chips by Jennifer Hill at is not just delicious and healthy, it’s also extremely fast and easy. We suggest swapping balsimic vinegar for apple cider vinegar as it’s even more alkalinizing. You can also use sea salt instead of kosher salt – it’s important not to use regular table salt as it’s an acid-producing ingredient.

Bon appetite!

Salt & Vinegar Kale Chips

Author: Jennifer Hill

Prep time:  5 mins Cook time:  8 mins Total time:  13 mins

Serves: 4

From The Cleaner Plate Club


1 bunch kale, 6 to 8 stems or 12 ounces

2 tbsp olive oil

2 tsp balsamic vinegar (*I used regular white vinegar because I was going for a salt & vinegar chips flavor from my childhood thing – it was subtle, but nice!)

kosher salt

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Preheat oven to 350 degrees F.

Wash the kale, dry thoroughly in a salad spinner, and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet. (*I forgot this step, and there was plenty of oil to prevent sticking without it).

Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for 6 minutes, then stir and turn kale, and bake for 6-9 minutes longer. Remove crisp pieces as they are done to prevent burning and allow remaining kale chips to get even heat. (*in order to do a single layer, I needed two baking sheets. A single layer is important for crispy results, rather than steaming them. By using 2 sheets I avoided the need to remove crisp pieces as they were done, and the kale was crisp after about 9 minutes total).

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