S A L T A N D V I N E G A R K A L E C H I P S
The recipe is from the book; “The eat, drink, and be gorgeous project.”
Kale is the new potato! These light and crunchy “chips” are practically guilt-free.
2 bunches kale, rinsed with stems removed
1 tbsp apple cider vinegar
3tbsp olive oil
1tsp salt (or less, as desired)
Preheat oven to 180 degrees celcius. Line two baking sheets with parchment paper. Cut the kale into 2-to-3-in/5-to 7.5cm pieces. In a large bowl, combine the vinegar, olive oil, and salt. And the kale and toss by hand until all the leaves are covered. Evenly distribute the kale among the prepared baking sheets and bake for 20 minutes, or until the leaves are crispy. If the chips are not sizzling or crispy yet, turn up the heat to 200 degrees Celsius and bake for a few minutes more. Baking time varies depending on the size of your chips and desired crispness; note that the outer edges cook quicker than the pieces from near the stem. The chips are best if enjoyed immediately, but can keep overnight in an airtight container in the fridge.
I only made half the recipe, so one bunch. I ate half of that for lunch with some chicken. They turned out super delicious. I just need to make sure they’re crispier next time, the ones in the middle of the tray weren’t as crispy as they should be, but they were still good enough to eat. Yum. I think I’d prefer these over salt and vinegar potato chips from now on.