Sea Salt and Vinegar Kale Chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: serve 3 - 4
Ingredients
  • 1 large bunch kale – torn from stem* and break into large pieces (preferably organic)
  • 1 ½ tbsp olive oil
  • 1 tsp sea salt
  • 1 tbsp white vinegar (I’m using apple cider vinegar)
  • *You could reserve the stems to flavor your stock or soup
Instructions
  1. large bunch kale – torn from stem* and break into large pieces (preferably organic)
  2. ½ tbsp olive oil
  3. tsp sea salt
  4. tbsp white vinegar (I’m using apple cider vinegar)
  5. *You could reserve the stems to flavor your stock or soup
  6. Preheat oven to 160°C/320°F.
  7. Clean the kale leaves with a damp towel to get rid of dirt (if any). It is important to keep the kale as dry as possible or they will not crisp up when baked. I did not bother to wash them.
  8. Tear the leaves of the stems into large pieces. They will shrink significantly when baked. You could keep the stems for stock or soup.
  9. Place into a large bowl and add in olive oil, vinegar and salt. Mix well and rub with hands gently until all the leaves are evenly coated.
  10. Place onto a baking tray lined with non-stick baking paper.
  11. Arrange them in a single layer and do not overlap the leaves. If necessary, use two trays.
  12. Bake in preheated oven for 10 – 15 mins, or until the kale are crispy and brown. You could test the doneness by touching the leaves carefully. They should be dry and crispy.
  13. Serve warm.
Recipe by Bear Naked Food at http://www.bearnakedfood.com/2017/01/25/sea-salt-vinegar-kale-chips/