I’ve heard about kale chips. I’ve tried them a few times, but never bothered to make them. Seriously, how good can baked greens be?
After seeing kale at the farmer’s market, I was inspired to give them another shot. Now I see what the craze is about. They were unbelievably delicious and satisfy every crispy, crunchy, salty craving you could ever have. I devoured them in one sitting…and I don’t feel a bit guilty about it!
Super simple to make, I foresee many kale chips in my future. The only problem, how can you take them on-the-go? They are so fragile; I don’t know how you would pack them. Any suggestions?
- 1 bunch (8 ounces) Kale
- 1 tablespoon olive oil
- 1 teaspoon sherry vinegar or red wine vinegar
- Kosher salt and Freshly ground black pepper
- Preheat oven to 250ºF. Line 2 sheet pans with parchment paper.
- Remove stems from kale and trim into bite size pieces. Place in a bowl and mix with olive oil and vinegar. Season with salt and pepper. Spread kale leaves in an even layer on the sheet pans. Bake for 20-25 minutes or until kale leaves are crispy.