Kale – a superfood! Why not give this a try?! Maybe you’re like me and have given kale chips a try and burnt them the first time…oops! It’s ok, just try again! Experimenting with food is so fun, challenging and most often, very rewarding. Making kale chips can be a delicate process to get them at the right crispiness, but I assure you, it can be done.
So here you have a classic potato chip flavor baked right into this great, green superfood…a much healthier alternative! Follow along below and achieve kale chip success!
- 1 bunch of kale
- Olive oil (eyeballed approximately 1 tbsp)
- Vinegar, I used distilled white vinegar (eyeballed approximately 2 tbsp)
- Salt (and Pepper, too)
What you do:
- Preheat oven to 375°F.
- Line baking sheet with aluminum foil.
- Pick kale off of stem and wash with cold water.
- Shake excess water off leaves the best you can.
- Pull kale into desire size. I made them into about the size of a deck of cards. (I like big chips!)
- Place into large bowl.
- Mix together olive oil, vinegar and about 1 tsp salt in a small bowl.
- Drizzle mixture over kale pieces and massage into leaves for a couple minutes to coat leaves evenly.
- Place leaves on foil-lined baking sheet.
- 1 bunch of kale was too much for 1 round of cooking for my sheet. I had to do a few rounds.
- Sprinkle with salt and pepper.
- Place in preheated oven for 6-8 minutes.
- Turn oven on high broil. Broil leaves for 30-60 seconds.
- Take out of oven and enjoy!
And to give you a better visual of the whole process…
Pull kale into desire size after pulling from the stem and washing with cold water.
Massage kale with oil and vinegar mixture.
Place on foil-lined baking sheet and bake at 375°F fro 6-8 minutes. Then, broil for 30-60 seconds.