Kale Chips

READY IN: 45mins
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!!!

Ingredients Nutrition

  • 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

  1. Cut kale into 2 to 3 inch pieces.
  2. Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.
  3. Try to get all the leaves covered.
  4. Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.
  5. 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.
  6. Time for baking varies depending on the size of your chips and desired crispness.
  7. The outer edges cook quicker than the pieces from near the stem.

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