10 March 2010
Kale Chips - Finally!
I really have been wanting to make Kale Chips ever since Lelo posted about them over a year ago. I had just discovered kale at the time and wanted to try it every way possible. Kale Chips sounded like a perfect snack, a healthful version of packaged potato chips that even my son might find interesting.
And then I got distracted.
Recently Alanna reminded me when she posted about Crispy Salty Kale Chips wondering why she too had waited so long to try them. Then, at the market, I found some beautiful white and red kale with pretty chip-sized leaves that looked perfect for this recipe. I knew it was time.
Besides the kale all you need is some olive oil, vinegar and a sprinkling of salt. You can experiment with high-end flavored balsamic vinegar and sea salt or use plain old apple cider vinegar and kosher or even table salt. I tried it both ways. The chips were delicious every time!
inspired by recipes at A Veggie Venture and Lelo in NoPo
1 bunch of kale
1 Tablespoon olive oil
1 Tablespoon vinegar
1 teaspoon salt
Wash and dry kale, removing stems. If the leaves are large cut or tear them into chip sized pieces, approximately 2 or 3 inches across.
In a large bowl whisk together the oil and vinegar. Toss the dried kale leaves in, stirring and mixing with your hand to thoroughly coat the leaves.
Scatter the leaves in a single layer on a baking sheet.
Bake at 400 degrees for 10 to 15 minutes, turning and checking at 5 minute intervals, until the desired crispiness is achieved. (I baked mine just over 10 minutes.)