Salt and vinegar potato chips are my favorite variety, but I rarely eat them because of obvious reasons. And because of those very same reasons I’ve been stalking recipes for kale chips. Yesterday I finally found the time to cobble together some simple ingredients and try my hand at making salt and vinegar kale chips.
• 1 bunch of kale
• 1 Tbsp olive oil
• 1 1/2 Tbsp vinegar (I used balsamic, but I think any would do just as well)
• 1/2 tspn kosher salt
Preheat your oven to 350 degrees. Start out by cutting the large center vein and stalk from the leaves and tossing it aside, then cut down the leaves into 2 inch sections.
Put them in a large mixing bowl.
Toss in the olive oil, vinegar, and kosher salt until all leaves are thoroughly coated.
Then arrange them all in a single layer on a cookie sheet. Bake for 15-25 minutes, depending on how crispy/blackened you want to kale chips to end up. Toss them around on the sheet a few times as they bake to make sure they’re evening toasted, don’t forget to rearrange them back into that single layer each time.
When you’re satisfied with their crispness, take them out of the oven and put them in your serving bowl. Tada! They’ll be cooked down in size quite a bit, so keep that in mind if you plan on serving a crowd. One bunch should feed 2-3 people.