Salt and Vinegar Kale Chips

This recipe is from Divas Can Cook.  I came across this recipe while searching for salt and vinegar kale chips.  My first attempt at regular salt/pepper kale chips turned out ok, but these are really good!  It is kale, so there is a strong "green" vegetable taste that many may dislike, but if you are daring, give these a try!  My one year old daughter loved these.  I think the chips make a fun popping noise when you eat them and the texture kind of melts in your mouth.  Note in the picture mine are slightly burned.  They still tasted ok, but they are better not burned!
  • 1 bunch Kale, curly leaf (about 8-10 steams)
  • 1½ Tablespoon distilled white vinegar (may need more)
  • 1 Tablespoon olive oil
  • sea salt
  1. Preheat oven to 350
  2. Wash and dry kale thoroughly. Make sure kale is COMPLETELY dry.
  3. Tear kale from the steam into bite size pieces.
  4. Place into a bowl and drizzle with white vinegar
  5. Toss kale to get the leaves coated in vinegar. If you like a strong vinegar taste add more.
  6. Place the kale in a single layer on a piece of parchment paper or tray.
  7. Let the vinegar air dry onto the kale.
  8. Place the kale back into a bowl and toss with olive oil just until the leaves are lightly coated. Do not saturate with olive oil.
  9. Place the kale on a cookie sheet in a single layer.
  10. Sprinkle very lightly with salt.
  11. Bake for 10 minutes. Check the kale and toss if needed.
  12. Bake for another 5 minutes.
  13. Remove the kale chips that are already crisp so they don’t burn. The larger Kale chips will more than likely need more cooking time. If so, place them back into the oven and check on them every minute. It should only take 1 or two minutes for the larger ones to crisp up.
  14. When done kale should be crispy, browned around the edges with pale green color.
  15. Serve immediately. (they will keep crisp if it is not humid)

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