Kale is one of my very favorite super-foods. It has all of the essential amino acids we need plus omega 3’s and much, much more. I fell in love with kale years ago and starting mixing it is smoothies, making salads with it, sauteing it with a little olive oil and a pinch of Himalayan salt. One of my favorite quick “Kale fixes,” is baking it until crunch to make kale chips. Now, I know that there are several brands out there that do this to perfection, however at 7 or 8 $ a pop for just a small portion that I can eat in one sitting I prefer to make these at home. It took me a few times to get these just right, so please learn from my mistakes. Do NOT put too much olive oil, vinegar, or salt on your kale before baking. This results in soggy kale that tastes like ocean water… not so great.
Salt and Vinegar Kale Chips
One batch of organic kale, pre-bagged is easiest (My favorite brand is from Trader Joe’s!)
Himalayan Sea salt (Start with less, you can always add more later)
1 1/2 tbsp of Olive oil
2 tbsp of Vinegar (Pick your favorite!)
- Preheat the oven to 350 degrees
- Wash kale and pat dry with paper towels
- Toss kale with salt, oil, and vinegar in a big bowl
- Massage (Yes, massage) the kale to break down the toughness of it, recommended 5-10 minutes
- Spread a thin layer of the kale on a baking sheet
- Bake for 8 minutes and then toss, bake for an additional 5 minutes
- May require additional baking time, check often to bake to optimum crispness and to prevent burning
- Let cool for 10 minutes or eat warm!
- Store in a sealed Tupperware container
- Good for 2 days
Want to learn more about Kale the Green Super Food? Check out these sites by fellow bloggers!