You might not believe this, but these kale chips really do thoroughly satisfy any cravings you may have for salt and vinegar potato chips. It’s a mystery why, as they don’t have much oil, but give them a try and you’ll see that they do.
Ingredients
- 1 bunch kale (any kind)
- 2 tablespoons Cider Vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
How to Make It
- Preheat the oven to 325°F (160°C).
- Remove the ribs of the kale and tear into bite-size pieces. Place in a large bowl, then sprinkle the vinegar, olive oil, and salt over the kale. Massage the leaves for about 30 seconds.
- Spread the kale in a single layer on one or two baking pans, being careful to avoid overlapping the leaves. Roast for 10 minutes, then rotate the pan and roast for 10 minutes longer, or until leaves are starting to fleck with brown and they feel crispy to the touch. Check after 15 minutes to make sure the leaves are crisping but not burning.
- Let the chips cool for a few minutes to finish crisping. If you don’t inhale the entire batch in one sitting, store them in an airtight container to preserve their crunch.