Salt & Vinegar Kale Chips

January 30, 2015

 Don't judge a book by its cover. Yeah its dark green, not-so-appetizing-looking. But this is super easy and absolutely delicious! Only 5 ingredients to make a quick healthy snack!

 I know, the green is super pretty, it's a shame the color darkens. But notice how packed the baking sheet it! They shrink! So don't be afraid to pack the pan. You can also see how I keep the thick stems in. I do that because they soak up the vinegar when they are baking. You don't need them at all, just takes a little more prep time to cut them out. Or just eat around them! 

 

When I buy Kale, I stick paper towels in the bag, because I noticed that my bag had a good amount of moisture in it. Not sure if it was just an SOL moment or if this is a normal thing. I'm new to the Kale world so we will see.

 See! They shrink so much! I cooked mine a bit longer because my oven is not as good as it used to be. I'm not going to lie, mine were just a tiny bit on the darker side....not my preference. But they still tasted good. So make sure your ovens HOT! 400 degrees is perfect. The vinegars add more moisture which is hard to burn off, so you want it to take the least amount of time possible to prevent burning.

 Now...another confession. Salt and Vinegar is my weakness. I'm sure some of you may already know that. These surely satisfy that craving! Because Salt and Vinegar potato chips were my go-to. Now I can just turn to these!  I found mixing two vinegars turned out better than just going with one or the other. If you don't have both, no worries. No need to run out to grab a whole bottle of vinegar just for these. Either will work fine!

 

Ingredients:

  • 3 handfuls of kale (stems removed but I like them so I keep them)

  • 5 Tbs Garlic infused Olive Oil (or just regular olive oil)

  • 2 Tbs Red Wine Vinegar

  • 2 Tbs Cider Vinegar

  • 1 Tbs Garlic Sea Salt (or plain sea salt)

 

Directions:

  1. Preheat the oven to 400 degrees

  2. Place the kale on a large baking sheet, it will seem super packed but the kale shrinks a lot. ( I also wanted to make note that I like the stems on the chips because they soak up the vinegar flavor)

  3. Drizzle over the olive oil, vinegars and salt, mix on the baking sheet and place in the oven.

  4. Bake for about 20 minutes, I found 400 degrees was better than 350, in this case, because of all the liquids. Lower temperature equals a longer baking period and the Kale will end up tasting burnt. If you were to opt out of the vinegars 350 degrees will do!

  5. When crisp, enjoy!

 

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