/ / Kale Chips 2 oz - Salt & Vinegar - Slow Foods Kitchen

Kale Chips 2 oz - Salt & Vinegar - Slow Foods Kitchen

Contains high sodium

These raw kale chips are made with organic kale, cashews, vinegar and sea salt. They contain 1,464 mg of sodium per 100 g.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains tree nuts
$6.95 2 oz · lowest price at Momentum98
Price and stock checked Oct 31, 2026
Key nutrition facts
429caloriesPer 100 g
Protein
11g
Fiber
3.6g▼
Added sugar
—
Sodium
1464mg▼
Saturated fat
3.6g
▲ raises the score · ▼ lowers it · From Open Food Facts (by barcode)
Ingredients: Organic Kale, Organic Cashews, Organic Apple Cider Vinegar, Apple Cider Vinegar Powder, Sea Salt
75 / 100
Good Scored automatically
Weighted as snacks, sweets, dessertsHigh confidence · Scored on 10 of 11 inputs, 1 claim verified
Nutrition · counts 30%53
Ingredients · counts 30%100
Processing · counts 25%65
Sourcing · counts 5%85
Transparency · counts 10%85
Why it scores 75
Nutrition 53 · Compared with other snacks and sweets: more sodium (1464 mg), less fiber (3.6 g); no added sugar per 100 g
Ingredients 100 · 5 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 65 · Kale and cashews are made into chips with vinegar powder and salt
Sourcing 85 · USDA Organic is stated; no specific origin is given
Transparency 85 · Complete ingredient list and USDA Organic claim
1,464 mg sodium per 100 g
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 23, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Organic Kale Organic Cashews Organic Apple Cider Vinegar Apple Cider Vinegar Powder Sea Salt
5 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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