I LOVE salt & vinegar potato chips. Kettle Chips, specifically. I had to stop buying them because 1) they’re bad for me and 2) I would inevitably eat them until my tongue was raw.
To fill the void, I decided to give these salt & vinegar kale chips a try. As it turns out, they are a worthy substitute – they’re crispy, salty and totally satisfying. And you don’t have to stop yourself from reaching for another because kale is a superfood!
I got a little overzealous at the Lake Merritt Farmers’ Market a few weekends ago, and found myself with an extra bunch of gorgeous dinosaur aka Lacinato aka Tuscan kale. No matter what you’re doing with kale, it’s important to remove the large center vein from each kale leaf as pictured above. It’s a texture thing.
And yes, you’re going to have to give your kale a massage. Coaxing the oil into the leaves makes all the difference for even crisping and really distributes the flavors. Given my penchant for super vinegary chips, though, I will definitely double the amount of vinegar next time.
Salt & Vinegar Kale Chips
Adapted from Elana’s Pantry
Prep time + Bake time = 10 min + 10 min
Serves 2 – 4
1 bunch Dinosaur Kale
1 tsp olive oil
1 tbsp apple cider vinegar
1 tsp sea salt
1. Preheat oven to 375F. Lightly grease 2 baking sheets.
2. Remove the center vein from each kale leaf. Cut resulting strips to desired chip size (2 – 3 inches square).
3. Place kale in a large bowl and drizzle with olive oil and vinegar. Sprinkle with salt. With your hands, massage ingredients into kale.
4. Spread kale in a single layer on the baking sheets. Kale pieces should not be touching.
5. Bake for 10-13 minutes until crispy.
6. Sprinkle with a dusting of more salt, to taste, and cool 10 minutes. Enjoy! If you have any leftover, store in an air-tight container.
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