Salt and vinegar kale chips with fried chickpeas and avocado from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 253) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute potatoes or white beans for cooked chickpeas, and malt vinegar for apple cider vinegar.

  • megann_b5gxnm on January 10, 2026

    Delicious flavor but a bit labor and dish intensive . Made half a recipe but 1 can of beans for 2 servings was still a lot. Next time will probably roast the chickpeas in the oven instead of on the stove top. Served with roasted potatoes for breakfast.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.