Prep 15 mins
Cook 30 mins
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.
- 14.79 ml apple cider vinegar
- 4.92-9.85 ml salt (this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt a)
- 44.37 ml olive oil
- 2 bunch kale, rinsed with stems removed
- 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.
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!!!
As written, this is 4 stars, with slight mods this is 5 stars! I used 2 tablespoons apple cider vinegar & 2 tablespoons olive oil. Then I baked them at 300 degrees for 20 minutes. Unlike some others who described a burnt ash taste, we did not experience this at all! It sounds like others burnt theirs. As long as you keep an eye on them and remove the ones that look "done" and keep the oven temp lower, they will be fine. Also I only used 3 shakes of the salt shaker on the whole batch... which is maybe 1/8 teaspoon. 1-2 teaspoons would be way too much for us!
We tried these from a local Raw restaurant at a Farmer's Market packaged with flavors like Nacho and Curry and were determined to see how they were made. Thanks to Yogi and Recipezaar we can now indulge our Kale Chip cravings without going broke. We took the suggestions of other reviewers and substituted balsamic for the apple cider vinegar and salted after they came out of the oven with a good quality sea salt. The directions don't specify this but you will get the best results if you separate the leaves from the kale stems and use only the leaf part. YUMMY! Thanks so much Yogi for posting this recipe!