Recipe by yogi
Light and crunchy "chips" that are practically guilt free. Found this recipe on radicalhealth.com. I reduced the amount of salt called for in the original recipe thanks to some of the reviews.
Top Review by TJ-Montana
These are very good; I love kale so was pleased to find this recipe. I doubled the ACVinegar to 2 tbs and used 1/2 tsp salt... we can't quit eating them!
One thing I found alarming - I didn't use parchment paper my first batch, and found that the combination of vinegar, salt and oil stripped the non-stick coating off my cookie sheets when I used a spatula to lightly scrape the (easy to remove) chips off! I'm more concerned about the health risk of accidentally eating some non-stick coating (my kids especially) than I am about the beauty of my old cookie sheets - but it might be something for future cooks to keep in mind! Parchment paper is our buddy!!!
- 1 tablespoon apple cider vinegar
- 1 -2 teaspoon salt (this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt a)
- 3 tablespoons olive oil
- 2 bunches kale, rinsed with stems removed
Directions See How It's Made
- Cut kale into 2 to 3 inch pieces.
- Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
- Try to get all the leaves covered.
- Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
- After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F.
- Time for baking varies depending on the size of your chips and desired crispness.
- The outer edges cook quicker than the pieces from near the stem.