I am not a salty-snack person. I know this probably does not come as a shock, considering the ratio of sweet to salty recipes I post. So as much as I loved these kale chips, I didn't really eat them. I don't generally eat regular chips (unless they are accompanied by homemade guacamole), so I wasn't too eager to eat these either. But I promise that they are tasty, and they do satisfy that "I need something crunchy and salty right now" craving. If you ever get those cravings. Which I rarely do.
Recipe for Salt & Vinegar Kale Chips
From Foodess
Ingredients:
1 bag pre-washed kale*
2 tbsp olive oil
2 tsp white wine vinegar
kosher salt
Instructions:
Preheat oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a large bowl, combine kale, olive oil, vinegar, and salt to taste.
Place the kale on the prepared baking sheets in a single layer. (A single layer is the key to crispy chips.) Bake for 15 minutes or until pieces are dry and crispy.
*I used pre-washed kale so that it is completely dry when I mix it with the oil and vinegar. If you have to wash yours, make sure to dry it in a salad spinner and then with paper towels or your chips will be soggy.
From Foodess
Ingredients:
1 bag pre-washed kale*
2 tbsp olive oil
2 tsp white wine vinegar
kosher salt
Instructions:
Preheat oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a large bowl, combine kale, olive oil, vinegar, and salt to taste.
Place the kale on the prepared baking sheets in a single layer. (A single layer is the key to crispy chips.) Bake for 15 minutes or until pieces are dry and crispy.
*I used pre-washed kale so that it is completely dry when I mix it with the oil and vinegar. If you have to wash yours, make sure to dry it in a salad spinner and then with paper towels or your chips will be soggy.
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